Enjoy the rich and robust flavors of this homemade roasted red pepper tapenade. Made with roasted red peppers, garlic, olives, and herbs, this spread is perfect for dipping, spreading on sandwiches, or adding to your favorite recipes. It's easy to make and will impress your guests with its vibrant color and delicious taste.
Ingredients
- 3 large red bell peppers
- 2 cloves of garlic
- 1/2 cup of pitted Kalamata olives
- 2 tablespoons of capers
- 2 tablespoons of extra virgin olive oil
- 1 tablespoon of fresh lemon juice
- 1 teaspoon of dried oregano
- Salt and pepper to taste
Directions
- Preheat the oven to 425°F (220°C).
- Place the red bell peppers on a baking sheet and roast them in the oven for about 25-30 minutes, or until the skin is charred and blistered.
- Remove the peppers from the oven and place them in a bowl. Cover the bowl with plastic wrap and let the peppers steam for about 10 minutes.
- After steaming, remove the charred skin, seeds, and stems from the peppers. Roughly chop the roasted peppers.
- In a food processor or blender, combine the roasted peppers, garlic cloves, Kalamata olives, capers, olive oil, lemon juice, dried oregano, salt, and pepper.
- Blend the mixture until it reaches a smooth and creamy consistency. You can adjust the seasoning according to your taste.
- Transfer the tapenade to a bowl and let it sit for at least 30 minutes to allow the flavors to meld.
- Serve the roasted red pepper tapenade as a dip with warm crusty bread, or use it as a spread in sandwiches, wraps, or as a topping for grilled vegetables.
- Enjoy!
