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Red Pepper Spread

Here is a delicious red pepper multi-purpose spread or dip for your next party. Use it to top bruschetta; use it to mix into hot rice or as a sauce for rigatoni or spaghetti. This delicious combination can be made 5 days ahead and kept in the refrigerator.

Makes 1 1/2 cups

Ingredients

2 pounds red bell peppers (about 6 large), washed*

1 clove garlic, peeled

1/2 cup whole shelled pistachio nuts

4 sun dried tomatoes in olive oil, drained plus 1 tablespoon of the oil

2 tablespoons fresh squeezed lemon juice

1 tablespoon white balsamic vinegar

1/4 teaspoon hot red pepper flakes or 1 tablespoon red pepper paste

1/2 teaspoon salt

Directions

Directions 

Preheat oven to 350°F.

Place the peppers on a baking sheet and roast them until the skins start to blacken, turning once during roasting.

While the peppers are roasting, pulse the garlic and nuts in food processor until the mixture is coarse.

Cool the peppers then remove and discard the skins and core. Cut peppers in half lengthwise and remove the seeds with a paper towel.

Chop the peppers coarsely and add them together with tomatoes, olive oil, lemon juice, balsamic vinegar, and hot pepper flakes and pulse to combine the mixture. Transfer to a bowl and stir in the salt.

Serve with slices of Italian bread that have been grilled or sautéed with a brushing of olive oil or as a dip or garnish with vegetables.

*  This recipe may also be made with red or green banana peppers.

This recipe is featured on show 2323 - From Guy's Garden.

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