Harvest Season: Roasted Red Pepper and Mint Spread

You’ll Need:

8 to 10 Red Peppers (hot or mild)

A handful of fresh mint

¼ of a cup of olive oil

Big pinch of salt

One or two jars

What You’ll Do:

Pre-heat the oven to 300 degrees.

On a roasting pan with a silicon mat or parchment paper, place the peppers and coat them with a little bit of oil.

Roast in the oven for 25-30 minutes or until the peppers are soft to the touch and the skin is easy to remove.

Let peppers cool before handling.

Once peppers are cool, remove the skin and seeds and place the flesh of the pepper into a blender.

Strip the mint of its leaves and put in the blender with oil and salt.

Blend until you have a smooth creamy spread.

Pour your spread into your jars and label them with the date.

Your spread should last 2 to 3 weeks in the fridge.

Enjoy on toast, as a pasta sauce, in sandwiches and/or with some veggies!  

Note: You can swap out the mint for basil, parsley or whatever herb you like the most.

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