Equipment
Ingredients
Base Components
- 300 g roasted red peppers, jarred, drained well
- 20 g capers, drained and rinsed
- 15 g fresh flat-leaf parsley, stems removed, roughly chopped
- 1 garlic, peeled and smashed
Liquids and Seasoning
- 45 ml extra virgin olive oil
- 15 ml lemon juice, freshly squeezed
- 1 g black pepper, freshly cracked
- 2 g kosher salt
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 51 kcal
- Protein
- 0 g
- Carbohydrates
- 2 g
- Fat
- 5 g
- Fiber
- 1 g
- Sugar
- 1 g
- Sodium
- 127 mg
- Saturated Fat
- 1 g
- Monounsaturated Fat
- 3 g
- Polyunsaturated Fat
- 0 g
- Potassium
- 108 mg
- Calcium
- 4 mg
- Iron
- 0.3 mg
- Magnesium
- 8 mg
- Phosphorus
- 14 mg
- Zinc
- 0.1 mg
- Vitamin A
- 426 mcg
- Vitamin C
- 60 mg
- Vitamin E
- 0.7 mg
- Vitamin K
- 28 mcg
- Vitamin B6
- 0.0 mg
- Riboflavin
- 0.01 mg
- Niacin
- 0.0 mg
- Folate
- 3 mcg
- Water
- 5 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Remove the drained roasted red peppers from their jar and pat them thoroughly dry with paper towels. Removing excess moisture is critical to prevent the final spread from becoming too watery.
Place the dried peppers, capers, parsley, and smashed garlic into the bowl of a food processor.
Pulse the ingredients 5 to 7 times until coarsely chopped. Stop the processor and scrape down the sides of the bowl with a silicone spatula.
Pour in the extra virgin olive oil, freshly squeezed lemon juice, and black pepper. Pulse another 3 to 4 times to combine into a chunky, spreadable paste. Do not over-process into a pureed liquid; you want distinct texture.
Taste the spread and add kosher salt only if needed, keeping in mind that the capers add natural brininess. Transfer to a serving bowl, cover, and let rest in the refrigerator at 4 C (39 F) for 30 minutes to allow flavors to meld before serving.
Chef's Notes
- For the best flavor, seek out high-quality jarred peppers roasted in water or brine rather than oil, so you can control the quality and freshness of the extra virgin olive oil in the final spread.
- If you prefer a deeper, more robust flavor profile, add a pinch of smoked paprika or a dash of crushed red pepper flakes to introduce a subtle background warmth.
- This spread is incredibly versatile. Beyond a crostini topping, it works beautifully as a sandwich spread, a stir-in sauce for hot pasta, or a vibrant condiment served alongside roasted winter vegetables.
Storage
Refrigerator: 1 week — Store in an airtight jar, topped with a thin layer of olive oil to preserve freshness.
Freezer: 1 month — Can be frozen, but texture may become watery upon thawing. Stir vigorously before serving.
Troubleshooting
Spread is too watery or loose
Cause: Peppers were not dried sufficiently before blending, or excess lemon juice was added.
Fix: Transfer the mixture to a fine mesh sieve and let it drain for 15 minutes, or stir in a small spoonful of almond flour or plain breadcrumbs to absorb the excess liquid.
Prevention: Thoroughly pat the roasted peppers dry with paper towels until no surface moisture remains before processing.
Flavor is too acidic or sharp
Cause: Imbalance from the capers and lemon juice compared to the sweetness of the peppers.
Fix: Drizzle in a bit more extra virgin olive oil or add a tiny pinch of sugar to balance the acidity.
Prevention: Measure lemon juice and capers carefully, and ensure peppers are sweet and high quality.
Cultural Context
Rooted in the Italian tradition of antipasti and bruschetta toppings, vibrant vegetable purees like this one are designed to stimulate the appetite. The classic Mediterranean combination of sweet red bell peppers, pungent garlic, and briny capers showcases a beautiful balance of contrasting flavors, making its brilliant red and green flecks a festive, natural addition to winter holiday tables and Christmas gatherings.
