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roasted red pepper spread

(1 rating)
charbsbeach avatar
Recipe by
Gail Charbonneau
@charbsbeach
The Villages, FL

This recipe keeps in the refrigerator in a closed container up to five days. You can also half it for a smaller group.

(1 rating)
yield serving(s)
prep time 10 Min
method Food Processor

Ingredients For roasted red pepper spread

  • 2 jar
    7 oz each roasted red peppers, drained
  • 2 Tbsp
    fresh italian parsley, minced
  • 1 Tbsp
    fresh lemon juice
  • 2 tsp
    capers, drained
  • 1 md
    garlic clove mashed with 1/4 teaspoon kosher salt
  • sprig
    fresh basil for garnish, optional

How To Make roasted red pepper spread

  • 1
    Arrange the drained peppers on a double layer of paper towels and let them dry while preparing the recipe.
  • 2
    Combine the remaining ingredients in the work bowl of a food processor. Process until the parsley and capers are finely chopped.
  • 3
    Add the peppers and process using the on/off pulses, until peppers are coarsley chopped. Stop several times to scrape down the sides of the bowl. Make sure the mixture is evenly chopped.
  • 4
    Taste for seasonings and adjust. Drain any excess liquid. Serve at room temperature with crostini, baguette slices or bagel chips,
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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