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Ingredients
3 7-ounce jars roasted red peppers, drained
3 tablespoons olive oil
3 tablespoons minced fresh Italian parsley leaves
1 ½ tablespoons fresh lemon juice
3 teaspoons capers, drained
2 medium cloves garlic, smashed, peeled and mashed to a paste
½ teaspoon kosher salt
Nutritional analysis per serving
11 grams carbs; 136 calories; 7 grams monosaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 10 grams fat; 2 grams fiber; 291 milligrams sodium; 2 grams protein; 7 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Arrange drained peppers on a double layer of paper towels; let dry.
- Step 2
Process the remaining ingredients in the bowl of a food processor or blender, until the capers and parsley are very finely chopped.
- Step 3
Add peppers and process with on-off switch until the peppers are coarsely chopped. Do not overprocess. Stop several times to scrape down the sides of the bowl to make sure mixture is evenly chopped.
- Step 4
Check the seasonings and adjust as necessary.
- Step 5
Serve with crudites.
For crudites: 2 large heads of fennel, with tops and tough outer leaves trimmed, cut into ¼-inch-thick wedges around the core so that the slices hold together; 2 Japanese cucumbers, sliced on the diagonal into ¼-inch-thick pieces, and 6 large heads Belgian endives, bottom trimmed and outer leaves removed and discarded, and other leaves carefully separated and used.
Private Notes
Comments
Agree with prior comment- make sure to dry the peppers thoroughly! Good flavor, a touch watery.
I would drain the peppers on more layers - 3-4. My sauce came out a bit runny, albeit delicious.