1/2 C Almonds (roasted)
4 Red Bell Peppers
3 Cloves garlic (boiled till soft 6-8 minutes, or roasted)
4 Tb Olive Oil
1/2 tsp Salt
1/2 tsp Onion powder
pinch of red pepper flakes
Cut red peppers into quarters. Discard the seeds and pulp. Rinse peppers and allow to dry before coating with oil. Drizzle 4 Tablespoons olive oil over quartered peppers, sprinkle lightly with salt and toss until peppers are well coated.
Place peppers on shallow roasting pan or cookie sheet, skin side up.
Roast in the oven at 425F until completely soft and blackened a bit along the skin surface, 40-60 minutes. Turn the peppers over in the last ten minutes of roasting.
Save all the tray juices for the recipe.
Pulse 1/2 cup almonds in blender until finely ground.
Process the remaining ingredients in the food processor with the ground almonds until smooth, scraping the sides with a spatula as needed.
4 roasted red bell peppers (pan drippings included)
1/2 tsp onion powder
1/2 tsp salt
3 cooked garlic cloves
This spread combines the sweetness and smokiness of roasted red bell pepper with the sweetness and smokiness of roasted almonds for a double punch of rich flavor. The spread goes well with Parmesan flavored crackers, pita chips, hard bread and pasta. It can be used as a sandwich spread, or as a complement to scrambled eggs and omelets. It could be added to chickpea hummus, or used to make red pepper aioli.
A dollop of this puree on meatloaf, or pizza or any Italian, Mexican or Mediterranean dish might be nice.