This roasted red pepper recipe is so delicious as a dip, a spread or honestly, eat it with a spoon. I buy roasted bell peppers in a jar because it’s cheaper than actually buying fresh peppers and roasting them – and less hassle, let’s face it.
5-6 roasted peppers (the jars I buy are 500ml and I use the whole thing)
1/3 cup toasted almonds
1 tsp red wine vineagar / to taste
1 tsp olive oil
s & p
Toss in the food processor and voila.
I like it a bit crumbly so I add more almonds than this – start with less and then add more if you want it thicker. You can also add the juice from the jar, if you’re using jarred, or more olive oil, to loosen it up to be more dip-like. I usually add whatever fresh herbs I have in the fridge. Today, it was mint and tarragon. Perfect with my No-Knead Lemon Rosemary bread.