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.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s