Roasted Red Pepper Spread

roasted red peppers

Perfect as a spread on a sandwich or crostini, a dip for vegetables, or as a flavor boost to a sauce.


Roasted red peppers

Sundried Tomato

Raw cashews


Garlic powder

Champagne Vinegar

Olive Oil

Salt and Pepper

1. Soak cashews and sundried tomatoes in water for at least 30 minutes, max 24 hours, then drain.

2. In a food processor, add roasted red peppers, cilantro, cashews, sundried tomatoes, salt and pepper. Blend until a smooth consistency.

3. Season to taste with salt and pepper and champagne vinegar.

This should last up to 10 days in a well sealed container.


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