Pepper Spread

Recipe and photographs by Meirav Gavish of the blog Gavicious

Left with a few useless soft peppers in the refrigerator? It’s time for a pepper spread that is suitable for all kinds of purposes: pasta, sandwich spread or nacho dip.

Ingredients:

6 soft red peppers

2 garlic cloves, crushed

½ cup olive oil

1 tsp salt

1 tsp sugar

1 tsp balsamic vinegar or red wine vinegar

Coarse black ground pepper

Preparation:

Preheat oven to 200 degrees.

Place peppers in a baking tray covered with parchment paper for 30 minutes, until they brown and soften.

Remove the roasted peppers from the tray, and place in a covered bowl for 30 minutes, until the peppers “sweat” and become easier to peel.

Remove the peel and seeds, and place the peppers in a strainer to extract the liquids.

Put the roasted peppers, crushed garlic, salt, sugar, balsamic vinegar and black pepper in the food processor, and grind together to a smooth paste.

Gradually add olive oil and continue processing the spread, taste and correct seasoning as needed.

Transfer the spread to a jar and cover with a thin layer of olive oil.

* The spread will last a week in the refrigerator.

 

Did you give it a try? Hashtag – #lovefoodnotwaste

For more of Meirav’s recipes:

http://gavisious.com/
https://www.facebook.com/Gavisious/

Recipe and photographs by Meirav Gavish of the blog Gavicious

Pepper Spread

Recipe and photographs by Meirav Gavish of the blog Gavicious

 

Recipe and photographs by Meirav Gavish of the blog Gavicious

Left with a few useless soft peppers in the refrigerator? It’s time for a pepper spread that is suitable for all kinds of purposes: pasta, sandwich spread or nacho dip.

Ingredients:

6 soft red peppers

2 garlic cloves, crushed

½ cup olive oil

1 tsp salt

1 tsp sugar

1 tsp balsamic vinegar or red wine vinegar

Coarse black ground pepper

Preparation:

Preheat oven to 200 degrees.

Place peppers in baking tray covered with parchment paper for 30 minutes, until they brown and soften.

Remove the roasted peppers from the tray, and place in a covered bowl for 30 minutes, until the peppers “sweat” and become easier to peel.

Remove the peel and seeds, and place the peppers in a strainer to extract the liquids.

Put the roasted peppers, crushed garlic, salt, sugar, balsamic vinegar and black pepper in the food processor, and grind together to a smooth paste.

Gradually add olive oil and continue processing the spread, taste and correct seasoning as needed.

Transfer the spread into a jar and cover with a thin layer of olive oil.

* The spread will last a week in the refrigerator.

 

Did you give it a try? Hashtag – #lovefoodnotwaste

For more of Meirav’s recipes:

http://gavisious.com/
https://www.facebook.com/Gavisious/

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