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!
 
Ingredients:

• 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

 
Directions:

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!

 
Enjoy!!