Roasted Red Pepper Spread
A good spread should have texture, not just puree. By roasting the peppers whole, you lock in a concentrated sweetness that defines the character of this dip.
Char is non-negotiable.
The flavor depends entirely on how well you char the skin. Do not rush the fire.
- Baking sheet
- Food processor
- Chef's knife
- Mixing bowl
What goes in.
- 4 largered bell peppers
- 1 cupwalnuts, lightly toasted
- 1/2 cupfresh breadcrumbs
- 2 clovesgarlic, peeled
- 2 tbspextra virgin olive oil
- 1 tbsppomegranate molasses
- 1 tspaleppo pepper or crushed red chili flakes
- 1/2 tspkosher salt
Steam releases the skin
After charring the peppers until black, place them immediately into a covered bowl. The trapped steam loosens the skin, making it slip off without pulling away the flesh.
The method.
Char the peppers
Place peppers under a hot broiler, turning occasionally, until the skins are blackened and blistered on all sides.
Steam and peel
Transfer to a bowl and cover tightly with plastic wrap for 15 minutes. Once cool enough to handle, peel away the charred skin and remove seeds.
Process the base
Pulse the walnuts and garlic in the processor until they are fine crumbs.
Combine
Add the peeled peppers, breadcrumbs, molasses, chili, and salt. Pulse until the mixture is combined but still retains a rustic, chunky texture.
Finish
With the processor running, slowly drizzle in the olive oil to emulsify. Adjust salt to your preference.
Other turns to take.
Spicy kick
Add one small roasted habanero or serrano pepper to the mix for heat.
Herb heavy
Fold in a handful of finely chopped fresh parsley or mint before serving.
When it doesn't go to plan.
Use high-quality olive oil; you will taste it in the final product.
Toast your walnuts in a dry pan for three minutes until fragrant before adding to the processor.
If the spread is too thick, add a teaspoon of water at a time until it reaches a spreadable consistency.
The ones that keep coming up.
Can I use jarred roasted peppers?
You can, but they often lack the depth of flavor and charred aroma of home-roasted peppers. Drain them thoroughly if you do.
How long does it keep?
It stays well in an airtight container in the refrigerator for up to five days.
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