Roasted Red Peppers to Start a Meal

Chowhounds love home-roasted red peppers, especially in appetizers. Sometimes the simplest recipes are the best: Pile a few strips of pepper on some good bread, then dress with sea salt, cracked black pepper, and good olive oil. Or some simple variations on this include peppers and tapenade on a slice of toasted baguette; peppers, thinly sliced garlic, chopped garlic, and olive oil on bread; and blending roasted red peppers into hummus.

polish_girl slices them in long, thin strips and stirs them together with a couple of thinly sliced garlic cloves, some sherry vinegar, a bit of smoked Spanish paprika, and some olive oil; let it sit for a couple of hours before eating.

chloe103 uses roasted red peppers to make the Syrian dip muhammara, which she eats with pita. Here’s her recipe:

1 (7-ounce) jar roasted red peppers, drained (this works out to 2 to 3 whole roasted peppers)
2/3 cup fresh breadcrumbs (I use whole wheat)

1/2 cup walnuts, toasted lightly and chopped
1 garlic clove, mashed to a paste with 1/2 teaspoon salt
1 tablespoon fresh lemon juice, or to taste
1 tablespoon pomegranate molasses
1 teaspoon ground cumin
1/2 teaspoon dried hot red pepper flakes
1/4 cup extra-virgin olive oil

In the bowl of a food processor, blitz everything except the oil. With the motor running, gradually add oil and continue blending until everything is nicely mushed up together. Taste, and adjust as necessary. (Sometimes more oil, sometimes more cumin, etc.)

Board Link: How do you use roasted red peppers?