My husband has started making a lovely roasted pepper-garlic spread/dip with the peppers from our garden. After roasting in the oven, he processes the garlic and peppers with a bit of nice olive oil. It's a great tapenade to spread on crostini, etc.
Peppers and garlic after charring under the broiler. The skins are so thin on these peppers, we didn’t have to peel them; removing the seeds and ribs took plenty long enough. I’m so glad the dip turned out to be worth the tedious bit.
Processed with a little salt, pepper, thyme (had some handy), and olive oil to the consistency desired.
Must, Stop, Photographing peppers. Enough.
Great looking peppers. Nothing beats your own garden fresh veggies. I'm very envious.
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