Recipes Nugget Markets Signature Recipes
Roasted Red Pepper & Shallot Spread
- Prep time
- 20 minutes PT20M
- Cook time
- 15 minutes PT15M
- 1 pint
This sweet and tangy spread is delicious on fresh bread topped with beef, onion relish and arugula or your choice of meat and vegetables.
- 1 teaspoon cooking oil
- 2 shallots, peeled and halved
- 2 red bell peppers
- 1 clove garlic
- ½ bunch oregano, chopped
- 1 bunch chives, sliced
- 1 teaspoon sherry vinegar
- ¼ cup olive oil
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Preheat oven to 350°F.
Heat 1 teaspoon cooking oil in an oven-proof sauté pan, then sear the cut side of the shallots for approximately 30 seconds. Transfer pan to oven and roast for 10 minutes.
Char bell peppers over an open flame or hot grill for 5–8 minutes, or until completely black. Transfer bell peppers to a bowl, add roasted shallots and cover with plastic to steam for 10 minutes.
After steaming, remove the blackened skin from the peppers by scraping with a knife or running under cold water. Remove stems and seeds from peppers, as well.
Place all ingredients except olive oil in a blender and puree until smooth. Then add oil to emulsify. Adjust seasoning with salt and pepper to taste.