Red Pepper Spread

This Red Pepper Spread is as beautiful as it is tasty. A great recipe for gatherings, parties or just a great way to kick things up a notch. Great on crackers, sandwiches, use as a dip, or as a fantastic spread over fresh cooked salmon!

  • 2-3 large red peppers
  • 4 TBS of olive oil(Parthena Extra Virgin Olive Oil of course)
  • 2 1/2 TBS finley chopped parsley
  • 1 TBS fresh lemon juice
  • 1-2 cloves mashed garlic ( optional )
  • pinch of natural Sea salt ( to taste )
  • pinch of black pepper ( for zing! )
  • 2 TBS Victorian Epicure “bruschetta herbs” ( Optional but amazing with it! )

If you don’t have the pre-made bruschetta herbs, add a PINCH of each of  the following! Skip what you dont have…

  • dry pack-sun dried tomatoes
  • dehydrated white onions
  • dehydrated green onions
  • celery seeds
  • dried Basil flakes
  • dried oregano flakes
  • chili peppers flakes or powder (depending on how spicy you like food)
  • dried parsley flakes
  • garlic powder
  • cloves powder
  • thyme powder or flakes


  1. Puree peppers in your food processor or blender. You may need to add water to get it to puree – no problem, add what you need.
  2. Pour puree’d peppers into a pan, on medium to high heat add the rest of the ingredients to the pan and reduce until desired thickness while constantly stirring. ( i love a thick paste! )
  3. Taste and adjust the seasoning to your liking.
  4. This will keep in a sealed container for 5 days.
  5. Serve at room temperature with freshly sliced French baguette rounds, crudites, Parmesan toasts  Crackers or Salmon!




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