Roasted Red Pepper Dip with Capers and Raisins
Appetizers • Greek
Description
Roasted Red Pepper Dip with Capers and Raisins
Ingredients
- Orange Bell Peppers 3 pieces
- Olive Oil 0.3 cups
- Capers 3 tablespoons
- Chopped Sage Leaves 1½ teaspoons
- Light Raisins, Seedless 5 oz
- Coarse Salt to taste
- Red Wine Vinegar to taste
Step-by-Step Guide
Step 1
Finely chop the raisins.
Step 2
Preheat the grill in the oven. Place the peppers on a baking sheet and put them in the oven, turning occasionally, for about 10 minutes, until the skin is charred. Transfer to a bowl and cover with plastic wrap. Let cool slightly, then peel off the skin and remove the seeds.
Step 3
Transfer the peppers to a food processor and chop into small pieces, but not to a puree. Add the raisins, olive oil, capers, and oregano. Mix again, season with salt, and drizzle with vinegar.
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