Roasted Pepper Spread

Roasted Pepper Spread

This is another recipe that is inspired by when you buy vegetable in bulk and completely forgot about them. Yesterday, I walked into the kitchen to finally clean things up and I realized that there was still a bag of peppers that we hadn’t used up.  Since, we had family coming over, I thought I could maybe roast it up and make a spread or dip with it. It actually worked out pretty well with only FIVE simple ingredients! The nice thing about this recipe is that that it works well with your super fresh peppers and the ones that “might” have been forgotten on your counter for a week.  

Remember to always have fun in the kitchen and enjoy the food!

XXOO,

Jenny

Roasted Pepper Spread Recipe

Ingredients:

• 20-22 organic baby (mini) sweet peppers
• 1 jalepeno pepper
• 1/2 cup of chopped organic cilantro
• 1 teaspoon of organic minced raw garlic
• 1 teaspoon of pink sea salt

Instruction:

1. Preheat the oven to 400 degree Fahrenheit.
2. Clean the peppers in your sink and then dry your peppers.
3. Line your baking sheet with parchment paper.
4. Place the peppers the baking sheet and place in the oven, let it roast for 20min or till the tops of the pepper browns. (Please, refer to the picture to get an idea on how it should look.)
5. Remove the peppers from the oven after the peppers are roasted (turn off the oven) and let the peppers cool for 15min.
6. Pull the stem off the peppers, don’t worry about removing all the seeds…there is no need.
7. Place the roasted pepper into a food processor with the garlic, cilantro and the salt.
8. Pulse the food processor about 6 times or till all the ingredients of the spread are finely chopped but not blended to the point where you can’t make out the ingredients. (See the final picture of the product for your post of reference.)

This recipe makes 2 generous servings of spread, approximately 2 (1 cup servings).

Roasted Pepper Spread

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