Toasted pecans add a Southern twist to this rustic puree of roasted peppers, garlic, and olive oil. We love it on anything grilled. Or try it tossed with hot cooked pasta or spread on a crusty baguette.
1 (12-oz.) jar roasted red bell peppers, drained
1/3 cup chopped toasted pecans
2 garlic cloves, sliced
2 tablespoons olive oil
1 tablespoon red wine vinegar
1/2 teaspoon sugar
1/4 teaspoon salt
1/8 teaspoon ground red pepper
How to Make It
Process all ingredients in a food processor until smooth.
Delicious & pretty!!! I made this as a dip for chicken and we loved it. We had it for leftovers the next day three ways: stirred in with jarred Alfredo sauce and served with pasta; served on tortellini pasta; and served on toasted French bread. Loved it!!!