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Roasted Red Pepper Pate (or Dip)

What you need: 

2 cups fire-roasted sweet red peppers, drained well
1 medium potato, microwaved and peeled (about 1/2 cup)
2 tablespoons lemon juice
1" lemon zest
1 teaspoon adobo spice blend
2 tablespoons olive oil
salt, to taste

What you do: 

1. Place all ingredients in the glass of an immersion blender and whizz until smooth.
2. Taste for salt. Chill well.
This goes great on toast, canapes, baked potatoes or as a dip. If you want it spicy you could add a little hot sauce.
Source of recipe: I made up this recipe.

Preparation Time: 
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This stuff totally rocks!  I love this spice blend and intend to keep a big old jar of it on hand for all kinds of things.  I used roasted pequillo peppers and baked my potato instead of nuking it.  We spread it on toasted pita and om nom nom!

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