This red pepper spread is easy to make and can be used in many ways! It's amazing on top of grilled meats, mixed into a hearty stew for extra flavor, stirred into cream to make a rich pasta sauce, or combined with mayonnaise as a sandwich condiment. I always keep this spread on hand: By freezing it in small portions, I can remove exactly the amount needed for each use. —Josh Rink, Taste of Home Food Stylist
Ingredients
- 1 jar (12 ounces) roasted sweet red peppers, drained
- 1 tablespoon fresh rosemary leaves
- 2 garlic cloves, minced
- 2 teaspoons grated lemon zest
- 1/2 teaspoon kosher salt
Directions
- Place ingredients in the bowl of a food processor fitted with the blade attachment; process until smooth, scraping down sides of bowl as needed. Red pepper spread can be refrigerated up to 2 weeks or frozen up to 3 months.
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