turkish red pepper spread
For this recipe you will need the following:
2 (7-to 8-ounces) jars roasted red peppers, rinsed and drained
1 cup coarse fresh bread crumbs (from a baguette)
1 cup walnuts (4 ounces), toasted
1 tablespoon red-wine vinegar
1/2 teaspoon cumin
1/4 cup extra-virgin olive oil (picual, hojiblanca, arbequina)
2 tablespoons cayenne olive oil
Directions:
Purée roasted red peppers, bread crumbs, walnuts, vinegar, cumin, cayenne, and 1/4 teaspoon salt in a food processor until almost smooth.
With motor running, add oil in a slow stream, blending until incorporated.
This spread is delicious with crudite, crackers, or toasts.
Spread can be made 3 days ahead and chilled. Bring to room temperature before serving.
For this recipe…
Made at our certified organic mill in Tunisia, this oil is made with whole cayenne peppers crushed with certified organic Tunisian olives. This fused oil is concentrated and has a delightful aroma. It is “hot-sweet” and flavorful with rich, ripe pepper notes like all ripened hot peppers and it’s more floral and fruity. The lovely color is indicative of the abundant amount of whole, fresh peppers we picked and crushed with the olives.
Use as a condiment to kick up your potatoes, roasted vegetables, in marinades and dipping sauces. Pairs well with Pomegranate, Peach, Apricot, Chocolate, Black Cherry
Product of Tunisia