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.
