Roasted pepper spread
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 7 | ounces | Jar roasted red peppers, drained |
| 2 | smalls | Jalapeno chiles, seeded |
| 4 | larges | Green olives, pitted |
| 1 | tablespoon | Fresh parsley |
| 2 | teaspoons | Olive oil |
| 1½ | teaspoon | Fresh lemon juice |
| Salt & Pepper | ||
| French Bread or, Sesame crackers | ||
Directions
In a food processor, finely chop the peppers, olives, and parsley. Add the olive oil and lemon juice and process just until mixed. Add salt and pepper to taste. Spread on French bread slices or sesame crackers. Source: California Heritage Continues by the Junior League of Pasadena, sent to me from Melinda Carmain in the February '94 cookbook swap. Thanks, Melinda! Posted to JEWISH-FOOD digest V97 #022 by Nancy Berry <nlberry@...> on Jan 20, 1997.
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