Roasted Red Pepper Spread
Char red bell peppers until the skin is blackened and blistered, peel them once steamed, and process with garlic, olive oil, and toasted walnuts until smooth. This spread relies on the deep, concentrated sweetness of the peppers and the structure provided by toasted nuts.
Commit to the char
The skin must be completely blackened to develop the necessary flavor and to pull away from the flesh easily. Use a high-heat method and don't rush the steaming step.
- Heavy baking sheet
- Food processor
- Mixing bowl with plastic wrap or a lid
What goes in.
- 4 largered bell peppers
- 1/2 cupwalnuts, toasted
- 2 clovesgarlic, peeled
- 1/4 cupextra virgin olive oil
- 1 tspred wine vinegar
- 1/2 tspsalt
- 1/4 tspsmoked paprika
Peeling via Steam
Transferring the blistered peppers to a bowl and covering them traps the residual heat, causing them to steam in their own moisture. This makes the charred skin slide off with a light rub.
The method.
Char the peppers
Place whole peppers on a baking sheet under a preheated broiler. Turn them occasionally until the skin is uniformly charred and collapsed. This should take 15 to 20 minutes.
Steam and peel
Place the hot peppers in a bowl and cover tightly. Let them rest for 20 minutes. Rub off the charred skins, remove stems, and pull out the seed pods.
Process the base
Pulse the walnuts and garlic in the food processor until finely minced. Add the peeled peppers, salt, and smoked paprika.
Emulsify
With the motor running, slowly drizzle the olive oil into the mixture. Add the vinegar last and pulse briefly to combine. Check for salt before transferring to a storage container.
Other turns to take.
Spicy Version
Add one seeded, toasted dried chili pepper to the processor.
Herbed Version
Fold in two tablespoons of fresh parsley or basil after processing for added brightness.
When it doesn't go to plan.
Discard the liquid that collects at the bottom of the bowl after steaming; it is too watery and will thin the spread.
If the peppers seem too wet after peeling, pat them dry with a paper towel before adding them to the processor.
Toast the walnuts in a dry pan over medium heat until they smell fragrant—about 3 minutes—to keep the spread from tasting flat.
The ones that keep coming up.
Can I roast the peppers on a gas stove instead of the broiler?
Yes, hold them with tongs directly over the flame, rotating until charred. This provides a slightly deeper, wood-fired taste.
How long will this stay fresh?
Keep it in a sealed jar in the refrigerator for up to one week.
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