Roasted-Red-Pepper Dip
(from Dreamy346’s recipe box)
Source: http://www.marthastewart.com/338397/roasted-red-pepper-dip
Prep time: 15 minutes
Cook time: 30 minutes
Categories: dip, vegetarian
Ingredients
- 6 large red bell peppers
- 1 cup golden raisins, coarsely chopped (6 ounces)
- 1/4 cup plus 2 tablespoons extra-virgin olive oil
- 3 tablespoons salt-packed capers, rinsed well and drained
- 1 1/2 teaspoons coarsely chopped fresh oregano
- Coarse salt
- Red-wine vinegar
Directions
- Roast peppers over a gas flame or under the broiler, turning occasionally, until charred all over, about 10 minutes. Transfer to a heatproof bowl, and cover with plastic wrap. Let stand until cool enough to handle. Peel and seed peppers.
- Pulse peppers in a food processor until coarsely chopped. Add raisins, oil, capers, and oregano. Pulse to combine. Season with salt and vinegar.
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Cook’s Note
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Dip can be refrigerated for up to 1 day.