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Friday, July 22, 2011

Roasted Pepper + Raisin Dip

When you read the ingredients in this dish, you're going to be a bit puzzled, but I assure you- I swear to you- that this easy-to-assemble app will rock your world.

-6 red bell peppers
-1 cup of golden raisins
-Small handful of fresh oregano, chopped
-1/4cup E.V. Olive Oil
-3 tablespoons of SALT-PACKED capers, rinsed well
-Tiny sprinkle of salt
-Splash of red wine vinegar

1. Roast the peppers over a flame, or under the broiler. You want the peppers to be completely charred, if they don't look burnt all over then you won't be able to peel them. If they look like the ones I posted in the picture- then the skin will come off in TWO seconds. Easy peezy.

2. When peppers are done roasting, set them aside and let them cool.

3. Peel and seed the roasted peppers. Put them in a food processor and pulse a few times.

4. Now add raisins, EVOO, capers and oregano to the processor, pulse some more.

5. Enjoy!!

I highly recommend slicing a cibatta loaf thinly, drizzling with EVOO, putting under the broiler for minute- flipping it- browning the other side, and then scooping this amazing deliciousness onto the toast!

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