Roasted pepper spread

Yield: 1 Servings

Measure Ingredient
7 ounces Jar roasted red peppers, drained
2 smalls Jalapeno chiles, seeded
4 larges Green olives, pitted
1 tablespoon Fresh parsley
2 teaspoons Olive oil
1½ teaspoon Fresh lemon juice
\N \N Salt & Pepper
\N \N French Bread or, Sesame crackers

In a food processor, finely chop the peppers, olives, and parsley. Add the olive oil and lemon juice and process just until mixed. Add salt and pepper to taste. Spread on French bread slices or sesame crackers. Source: California Heritage Continues by the Junior League of Pasadena, sent to me from Melinda Carmain in the February '94 cookbook swap. Thanks, Melinda! Posted to JEWISH-FOOD digest V97 #022 by Nancy Berry <nlberry@...> on Jan 20, 1997.

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