Roasted Red Pepper Spread Recipe

Roasted Red Pepper Spread

by Joanna Wilson Phillips, CNE

CULINARY NUTRITION HEALTH TIP: Roasted red peppers are an excellent source of Vitamin C (more than any other bell pepper), folate, Vitamin E, niacin, and potassium. Red peppers are also an excellent source of dietary fiber: this means you stay fuller longer and your digestive tract stays happy and healthy. The sun-dried tomatoes provide more lycopene than hydrated tomatoes, and they are high in Vitamins C, A, & E. The flax seed oil used in this tapenade is among the best sources of ALA (alpha-linolenic acid), an Omega-3 fatty acid, available in the North American diet. This fatty acid is instrumental in cell membrane health and it's high mucilage content makes this spread a fantastic gut healing food.

PATCH OF SKY WELLNESS KITCHEN RECIPE TIP: My favorite uses for this spread include mixing it into a tofu scramble, as an accompaniment on a cheese or charcuterie plate, on top of smoked salmon and your choice of dairy/nondairy cream cheese, as an alternative to salsa on tortilla chips, as an alternative to ketchup on grilled meats and veggies, as a salad topper, mixed into soups, mixed into homemade veggie based pizza crust...the possibilities are endlesssss.....(J.W.P)

Makes: 2 cups   I   Prep Time: 10 min   I   Soak Time: 20 min   I   Blend Time: 1-2 minutes

What You’ll Need:

1 cup sun dried tomatoes, soaked and drained; minced

1 cup roasted red peppers, cut into strips

2 Tbsp fresh basil, chopped

1 Tbsp oregano, dried

1 Tsp parsley, dried

1/4 cup flax seed oil

3 Tbsp Cabernet Sauvignon Red Wine Vinegar

Splash of jarred roasted red pepper juice (or leftover juice from homemade roasted reds)

Put It All Together: 

1.) Soak the sun dried tomatoes in hot water for 20 min. Once soaked, mince the tomatoes and add them to the food processor.

2.) Add the remaining ingredients into the food processor.

3.) Process the mixture until thick and chunky. The spread shouldn’t be smooth, so try not to over process!

4.) Let the finished spread sit for 5-10 min before enjoying. Serve chilled or at room temperature and store in a glass mason jar in the refrigerator. Good for up to two weeks.