Roasted Pepper Spread

By Hklbrries

Tips: This recipe is easily doubled. It is also fantastic served on grilled chicken, veggies or lamb, as a sandwich spread or tossed with pasta.

Ingredients

• 6 sweet red peppers
• 1/2 cup (1 1/2 to 1 3/4 ounces) sliced almonds
• 1/2 cup sun-dried tomatoes in oil, drained, and oil reserved
• 1/4 to 1/2 tsp crushed red pepper
• 1 tsp minced fresh garlic
• Extra-virgin olive oil
• 1 tbsp red wine vinegar
• 2 tbsp fresh orange juice
• 1/4 tsp salt

Details

Servings 2

Preparation

Step 1

Preheat oven to 375 F.

Place peppers on a baking sheet and roast for 30 to 35 minutes, or until just starting to char on the outside. Immediately transfer peppers to a bowl and cover tightly with plastic wrap. Let sit, covered, until cool.

Meanwhile, spread almonds on a rimmed baking sheet and bake for about 4 minutes, or until golden and lightly toasted. Let cool.

Once the peppers are cool, the skin should slip off easily. Remove skin, seeds and stem, and discard. Coarsely chop the peppers.

In a food processor, combine the drained tomatoes, crushed red pepper, garlic and cooled almonds. Process until smooth, about 1 minute.

Meanwhile, measure the oil drained from the tomatoes, and add enough olive oil to make 1/4 cup total. Add to the processor along with the roasted peppers, vinegar, orange juice and salt, and continue processing until smooth.

The spread can be made up to 5 days in advance, covered and refrigerated until needed. Serve with bread, crackers or breadsticks or as a dip with veggies.