Condimento Pugliese (Sweet Pepper Spread)
Yield
6 servingsPrep
20 minCook
0 minReady
30 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
sweet red bell peppers
large, roasted |
|
| 1 | tablespoon |
olive oil
|
|
| ⅛ | teaspoon |
red pepper flakes
|
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
black pepper
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
sweet red bell peppers
large, roasted |
|
| 15 | ml |
olive oil
|
|
| 0.6 | ml |
red pepper flakes
|
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
black pepper
to taste |
*
|
Directions
Roughly chop the roasted peppers.
Set them in a food processor and add the remaining ingredients.
Pulse until you have a slightly chunky mixture.
Be careful not to purée the mixture otherwise it will be too fine.
If you don't have a processor, finely dice the ingredients by hand and mix them together.
Taste for seasonings and spread on crostini or use a pasta sauce.
