Best Roasted Red Pepper Spread Food

ROASTED RED PEPPERS

Steps:

• Preheat the oven to 500 degrees.
• Place the whole peppers on a sheet pan and place in the oven for 30 to 40 minutes, until the skins are completely wrinkled and the peppers are charred, turning them twice during roasting. Remove the pan from the oven and immediately cover it tightly with aluminum foil. Set aside for 30 minutes, or until the peppers are cool enough to handle.
• Remove the stem from each pepper and cut them in quarters. Remove the peels and seeds and place the peppers in a bowl along with any juices that have collected. Discard the stems, peels, and seeds. Pour the oil over the peppers. Cover with plastic wrap and refrigerate for up to 2 weeks.

BEST ROASTED RED PEPPER SPREAD

Steps:

• Combine the peppers, garlic, balsamic vinegar, olive oil, and salt and pepper in the work bowl of a food processor, and pulse several times until blended and smooth. Refrigerate leftovers.

ROASTED RED PEPPER SPREAD

Steps:

• Arrange drained peppers on a double layer of paper towels; let dry.
• Process the remaining ingredients in the bowl of a food processor or blender, until the capers and parsley are very finely chopped.
• Add peppers and process with on-off switch until the peppers are coarsely chopped. Do not overprocess. Stop several times to scrape down the sides of the bowl to make sure mixture is evenly chopped.
• Check the seasonings and adjust as necessary.
• Serve with crudites.

ROASTED RED PEPPER SPREAD

Steps:

• Place all ingredients in a small food processor; cover and process until pureed. Store in the refrigerator.

ROASTED RED PEPPER AND WALNUT SPREAD

Steps:

• Purée roasted red peppers, bread crumbs, walnuts, vinegar, cumin, cayenne, and 1/4 teaspoon salt in a food processor until almost smooth.
• With motor running, add oil in a slow stream, blending until incorporated.

AJVAR (ROASTED RED PEPPER SPREAD)

Steps:

• Preheat oven to broil. Halve each pepper, discarding stems and seeds. Place peppers, cut side down, on an old baking sheet or one lined with foil.
• Cut eggplant in half lengthwise and score with a knife, drizzle it with about 2 tablespoons olive oil and a little salt and place it on a second baking sheet.
• Place one of the oven racks roughly 3 to 4 inches below the heat; place peppers on this rack. The eggplant should sit on a lower rack.
• Broil the peppers and eggplant, turning the peppers occasionally until they are well roasted on all sides, roughly 15 to 20 minutes. The eggplant may be done first; if so, remove it and set it aside to cool. To test eggplant for doneness press on it with a fork to make sure it's soft all the way through. I use an an outdoor grill to cook the peppers and eggplant, no oil. I make sure most of the skin on the peppers are blackened.
• When you remove the peppers from the oven, place them in a bowl, sprinkle them with a little water, and cover with a clean dishcloth. Leave it for about 10 minutes. This step steams and lifts the skins, making it easy to peel the peppers once they've cooled. (Another method to loosen skins is to place the peppers in a paper sack, fold over to close and leave it for 15 minutes).
• While waiting for the red pepper skin to lift. Use a large spoon to remove the pulp of the eggplant, leaving the skin behind. Discard the thickest seeds, but don't get nit-picky. Put eggplant in a food processor or a blender (I use a stick blender in a deep bowl) with olive oil and smashed and chopped garlic cloves. Pulse the eggplant a few times so that it's chopped with the other ingredients but not totally pureed. Put this in a bowl and set aside.
• Once peppers are cool enough to handle, peel them with your fingers or a knife. Add peppers to the food processor or blender and pulse 5 to 8 times to chop coarsely. Add the eggplant mixture to the chopped peppers, season to taste with salt, pepper, vinegar and dried chili flakes, pulse 3 or 4 times to mix.
• If you wish, garnish it with more finely diced garlic and a few scattered basil leaves. Serve ajvar with toasted bread slices drizzled with olive oil and sprinkled with salt.