ITALIAN ROASTED RED PEPPER SPREAD RECIPES

Name: Roasted Red Pepper Spread
Prep time: 10 min
Total time: 10 min
Yield: 3/4 cup.
Cuisine: Mediterranean
Ingredients: 1 cup roasted sweet red pepper strips, drained; 2 teaspoons olive oil; 1 teaspoon balsamic vinegar; 1/2 teaspoon sugar; 1/2 teaspoon onion powder; 1/8 teaspoon salt; 1/8 teaspoon pepper

ROASTED RED PEPPER SPREAD RECIPE: HOW TO MAKE IT

Roasted Red Pepper Spread Recipe: How to Make It image

This flavorful spread livens up most any sandwich. Try tossing it with salad greens before adding to your sandwich. Taste of Home Test Kitchen

Provided by Taste of Home

Categories Appetizers

Total Time 10 minutes

Prep Time 10 minutes

Cook Time 0 minutes

Yield 3/4 cup.

Number Of Ingredients 7

Ingredients

1 cup roasted sweet red pepper strips, drained
2 teaspoons olive oil
1 teaspoon balsamic vinegar
1/2 teaspoon sugar
1/2 teaspoon onion powder
1/8 teaspoon salt
1/8 teaspoon pepper

Steps:

Place all ingredients in a small food processor; cover and process until pureed. Store in the refrigerator.

Nutrition Facts : Calories 23 calories, FatContent 2g fat (0 saturated fat), CholesterolContent 0 cholesterol, SodiumContent 172mg sodium, CarbohydrateContent 2g carbohydrate (2g sugars, FiberContent 0 fiber), ProteinContent 0 protein.

ROASTED RED PEPPER SPREAD RECIPE - NYT COOKING

Roasted Red Pepper Spread Recipe - NYT Cooking image

Provided by Barbara Kafka

Total Time 10 minutes

Yield A little over 21 ounces

Number Of Ingredients 7

Ingredients

3 7-ounce jars roasted red peppers, drained
3 tablespoons olive oil
3 tablespoons minced fresh Italian parsley leaves
1 1/2 tablespoons fresh lemon juice
3 teaspoons capers, drained
2 medium cloves garlic, smashed, peeled and mashed to a paste
1/2 teaspoon kosher salt

Steps:

Arrange drained peppers on a double layer of paper towels; let dry.
Process the remaining ingredients in the bowl of a food processor or blender, until the capers and parsley are very finely chopped.
Add peppers and process with on-off switch until the peppers are coarsely chopped. Do not overprocess. Stop several times to scrape down the sides of the bowl to make sure mixture is evenly chopped.
Check the seasonings and adjust as necessary.
Serve with crudites.

Nutrition Facts : @context http//schema.org, Calories 136, UnsaturatedFatContent 9 grams, CarbohydrateContent 11 grams, FatContent 10 grams, FiberContent 2 grams, ProteinContent 2 grams, SaturatedFatContent 1 gram, SodiumContent 282 milligrams, SugarContent 7 grams

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