Roasted Red Pepper and Walnut Spread

Ingredients:

• 3 large (1 1/4 pounds) red bell peppers
• 2 tbs olive oil
• ¾ C chopped white onion
• 2 tsp minced garlic
• 2/3 C walnut pieces, lightly toasted
• 3 tbs chopped basil or other favorite leafy herb such as cilantro
• 1 slice white sandwich bread, crusts removed
• Fresh lemon juice or white balsamic vinegar
• Salt and freshly ground pepper

Char the peppers over a gas flame or under a hot broiler until blackened all over. Place in a bowl, cover with plastic and allow to sweat for 10 minutes. Remove, scrape off charred skin (do not wash), remove and discard stems and seeds. Set aside. In a saute pan add the oil and saute the onion and garlic until soft but not brown. Add onion mixture, red peppers and remaining ingredients to a food processor and process until fairly smooth but still with a little texture. Season to taste with lemon juice, salt and pepper. Store covered in refrigerator up to 5 days.

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Michael Fritsche
mbf@fritsche.org

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