Roasted Red Pepper Spread
This spread relies on the deep, concentrated sweetness of charred red peppers blended with toasted walnuts and olive oil. By blistering the skins until they are completely black and steaming them to loosen the flesh, you achieve a smoky base that balances the crunch of nuts and the sharp acidity of vinegar.
The skin is your target.
Char the peppers until they look ruined; the more blistered the skin, the easier it peels and the smokier the result. Do not skip the resting step, as the steam is what makes the peeling effortless.
- baking sheet
- food processor
- tongs
- mixing bowl
What goes in.
- 3 largered bell peppers
- 1/2 cupwalnuts, toasted
- 2 clovesgarlic, peeled
- 3 tbspextra virgin olive oil
- 1 tbspred wine vinegar
- 1/2 tspsmoked paprika
- 1/2 tspsalt
Steam and Strip
After charring, seal the hot peppers in a covered bowl for ten minutes. The trapped steam forces the skin to release from the flesh, allowing you to wipe it off with a paper towel rather than picking at it with a knife.
The method.
Char the peppers
Place whole peppers directly under a high broiler, turning them every few minutes until the skins are blackened and bubbled on all sides.
Steam and peel
Transfer peppers to a bowl and cover with a plate. Once cool enough to handle, use a paper towel to rub off the charred skin. Remove stems and seeds.
Toast the walnuts
Place walnuts in a dry pan over medium heat, shaking constantly until they smell fragrant and darken slightly, about 3 minutes.
Pulse the blend
In a food processor, pulse the walnuts and garlic until coarsely ground. Add the peppers, oil, vinegar, paprika, and salt. Process until smooth but keep a slight texture.
Rest
Transfer to a jar and let sit for at least 30 minutes before serving to allow the flavors to marry.
Other turns to take.
Spicy Version
Add one small charred jalapeño or a teaspoon of red chili flakes to the food processor.
Herbed Version
Fold in two tablespoons of fresh flat-leaf parsley or basil after processing.
When it doesn't go to plan.
Use a glass or ceramic bowl for steaming the peppers to ensure the heat stays trapped.
If the spread is too thick, add an extra tablespoon of olive oil while pulsing.
Roast the peppers a day ahead; the flavor improves after resting in the refrigerator overnight.
The ones that keep coming up.
Can I roast the peppers on a grill?
Yes, high direct heat works even better on a grill than in an oven, as it adds an extra layer of char.
How long will this last in the fridge?
Kept in an airtight container, it stays fresh for up to five days.
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