Save on Pinterest

Quick Roasted Red Pepper Spread

This red pepper spread is easy to make and can be used in many ways! It's amazing on top of grilled meats, mixed into a hearty stew for extra flavor, stirred into cream to make a rich pasta sauce or combined with mayonnaise as a sandwich condiment. I always keep this spread on hand: By freezing it in small portions, I can remove exactly the amount needed for each use. —Josh Rink, Taste of Home Food Stylist
  • Total Time
    Prep/Total Time: 10 min.
  • Makes
    8 servings (1 cup)

Ingredients

  • 1 jar (12 ounces) roasted sweet red peppers, drained
  • 1 tablespoon fresh rosemary leaves
  • 2 garlic cloves, minced
  • 2 teaspoons grated lemon zest
  • 1/2 teaspoon kosher salt

Directions

  • Place ingredients in the bowl of a food processor fitted with the blade attachment; process until smooth, scraping down sides of bowl as needed. Red pepper spread can be refrigerated up to 2 weeks or frozen up to 3 months.
Nutrition Facts
2 tablespoons: 16 calories, 0 fat (0 saturated fat), 0 cholesterol, 276mg sodium, 2g carbohydrate (1g sugars, 0 fiber), 0 protein.

Recommended Video

Reviews

Click stars to rate