Roasted Pepper Spread
This vibrant and smoky roasted pepper spread is incredibly versatile, perfect as a dip, sandwich spread, or accompaniment to grilled meats.
Ingredients
- •4 large red bell peppers
- •2 cloves garlic, peeled
- •1/4 cup walnuts (30g)
- •2 tablespoons extra-virgin olive oil
- •1 tablespoon lemon juice
- •1 teaspoon balsamic vinegar
- •1/2 teaspoon smoked paprika
- •1/4 teaspoon salt
- •1/8 teaspoon black pepper
Instructions
- 1
Preheat your oven's broiler to high and line a baking sheet with aluminum foil.
- 2
Place the whole red bell peppers and garlic cloves on the prepared baking sheet.
- 3
Broil the peppers for 25 to 30 minutes, turning them every 7 to 10 minutes, until the skins are thoroughly charred and blistered on all sides.
- 4
Transfer the hot peppers to a bowl, cover it tightly with plastic wrap, and let them steam for 10 minutes to loosen the skins.
- 5
Peel the charred skins off the peppers, remove and discard the stems and seeds, and roughly chop the flesh.
- 6
In a dry skillet over medium-low heat, toast the walnuts for 3 to 5 minutes until fragrant, then let cool slightly.
- 7
Combine the roasted peppers, roasted garlic, toasted walnuts, olive oil, lemon juice, balsamic vinegar, smoked paprika, salt, and black pepper in a food processor.
- 8
Pulse until the mixture reaches a smooth yet slightly textured consistency, taste and adjust seasoning if needed, then transfer to a bowl to serve.
💡 Chef tips
- You can substitute walnuts with almonds or pine nuts depending on your preference or pantry availability.
- Store the spread in an airtight container in the refrigerator for up to 5 days, or freeze it for up to 2 months.
- For an extra flavor kick, add a pinch of cayenne pepper or red pepper flakes for heat.
✅ How it should turn out
The finished spread is vibrantly red, luxuriously smooth with a slight rustic texture, and delivers a deeply smoky, sweet, and tangy flavor profile.