Recipe by Kate
"Dipping fresh rolls or bread in this zesty oil makes a wonderful appetizer. It must be made at least 24 hours in advance."
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roasted red peppers, drained
My husband and I really enjoyed this recipe - we added a bit of salt and pepper and we didn't strain it for more of a 'chunky' dip.
This is far from being a "waste of good olive oil", however I felt it need a couple minor tweaks. First off, what a GREAT way to use up leftover roasted red peppers! I always find that when I buy a jar for a recipe, I only end up using about half and end up tossing the rest because it just sits in my fridge. Not anymore! This recipe couldn't be easier! I tried using a double layer of cheesecloth and realized it wasn't straining well, so I removed the cheesecloth and just used my fine mesh strainer. I was able to push the oil mixture through with the back of a spoon to get it all strained. I seasoned this with some cracked black pepper and a sprinkle of salt. The salt is necessary in my opinion, and takes the oil from just "good" to "amazing"!
waste of good olive oil
* Percent Daily Values are based on a 2,000 calorie diet.
Roasted Red Pepper Oil
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 122
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