Roasted Red Pepper Spread
(Shared recipe submitted by Parrish.)
- 7 ounces roasted red peppers
- 2/3 cup bread crumbs
- 1/3 cup walnuts
- 2 to 4 cloves garlic
- 1/2 teaspoon salt
- 1 tablespoon fresh lemon juice
- 2 teaspoons pomegranate molasses
- 1 teaspoon cumin
- 1/2 teaspoon hot pepper flakes, or to taste
- About 1/2 cup extra virgin olive oil
Blend the first nine ingredients, then add the olive oil. Add this slowly, as it may take less.
Notes: To roast peppers, preheat oven or toaster oven to 400° F. Line a pan with foil, lightly oil peppers, place in pan and roast, turning every 10 minutes until black on all sides. Put into a paper bag (over a bowl or plate to catch oil and juice drippings) until cool enough to handle. Remove skin, membrane and seeds. (DO NOT rinse under water - this will remove that lovely 'smoky' flavor. Rinse your hands instead!) Roasted peppers can also be cut into strips to use in sandwiches, salads, soup, etc. They freeze well, as does the spread).
About Parrish: Parrish is from Asheville, NC. Her e-mail address is firstname.lastname@example.org.
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