Ancient Sweets Roasted
Pepper Spread
Mastronardi Produce/Sunset
6 Sunset* Ancient Sweets
red peppers
1/2 cup ( 1 1/2-1 3/4 ounces)
sliced almonds
1/2 cup sun-dried tomatoes in oil,
drained, and oil reserved
1/4-1/2 teaspoon crushed red pepper
1 teaspoon minced fresh garlic
Extra-virgin olive oil
1 tablespoon red wine vinegar
2 tablespoons fresh orange juice
1/4 teaspoon salt
Preheat oven to 375°F.
Place peppers on a baking sheet and roast for 30-35 minutes, or until just
starting to char on the outside. Immediately transfer peppers to a bowl and
cover tightly with plastic wrap. Let sit, covered, until cool.
Meanwhile, spread almonds on a rimmed baking sheet and bake for about
4 minutes, or until golden and lightly toasted. Let cool.
Once the peppers are cool, the skin should slip off easily. Remove skin, seeds
and stem, and discard. Coarsely chop the peppers.
In a food processor, combine the drained tomatoes, crushed red pepper, garlic
and cooled almonds. Process until smooth, about 1 minute.
Meanwhile, measure the oil drained from the tomatoes, and add enough olive
oil to make 1/4 cup total. Add to the processor along with the roasted peppers,
vinegar, orange juice and salt, and continue processing until smooth.
The spread can be made up to 5 days in advance, covered and refrigerated until
needed. Serve with bread, crackers or breadsticks or as a dip with veggies.
Makes about 1 1/2 cups.
Tips: This recipe is easily doubled. It is also fantastic served on grilled chicken,
veggies or lamb, as a sandwich spread or tossed with pasta.
Brands may vary by region; substitute a similar product.
