I paid eight Euros for a tiny jar of a roasted red pepper spread from our cheese store and while it was good, I thought, I can make this! And my version is even better : ) To build the flavor, there are quite a few ingredients, but this recipe is really tasty and makes a good quantity. Plus, it is very versatile. With one batch of this healthy recipe, I served it as a dip with crackers, made little canapés topped with some goat cheese and used it instead of mayonnaise to make gourmet-tasting sandwiches.
Chipotle Roasted Red Pepper Spread
Servings: 8-10
Prep Time: 25 minutes
Cooking Time: 40 minutes
Need: A food processor
3 medium red peppers
1 medium yellow onion, peeled
1 garlic clove, peeled
¼ teaspoon chipotle powder
½ teaspoon salt
5 basil leaves
1 tablespoon vegetable oil
1 tablespoon lemon juice
½ teaspoon white wine vinegar
Preheat the oven to 400° F (205° C). Line a baking sheet with aluminum foil. Place the red
peppers, onion and garlic clove on the sheet. Bake for 20 minutes then use tongs to flip over the vegetables. Bake for another 20 minutes. The skin on the peppers should be soft and lightly charred.
Let the vegetables sit until cool enough to handle. Take the skin off the peppers and take out the stem and seeds. Chop the onion in half.
Add all of the ingredients to a food processor and pulse until mostly smooth. Add more salt if needed or a little extra chipotle powder for some more heat. Serve as a dip or as a spread on toasts or sandwiches. The spread can be kept refrigerated in an airtight container for up to one week.
And bon appétit!
