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Roasted Red Pepper Oil

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."

Rating: This weblink has been rated 2 times with an average star rating of 3.0 Read Reviews (2)

Rate/Review | 98 people have saved this

Prep Time:
5 Min
Ready In:
1 Day 5 Min

Servings  (Help)

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Original Recipe Yield 0.5 cup
 

Ingredients

  • 1/2 cup olive oil
  • 1/2 cup roasted red peppers, drained

Directions

  1. Place the olive oil and roasted red peppers in a blender, and blend until almost smooth. Strain through a fine mesh strainer lined with a double thickness of cheese cloth. Cover and chill in the refrigerator at least 24 hours before serving.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 121 | Total Fat: 13.5g | Cholesterol: 0mg

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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 22, 2008 by chefsantaguida 
My husband and I really enjoyed this recipe - we added a bit of salt and pepper and we didn't... MORE
The reviewer gave this recipe 1 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 5, 2006 by EndoMom 
waste of good olive oil MORE

 
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