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Roasted-Red-Pepper Dip

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    This versatile dip of roasted red peppers, raisins, and capers can be spread onto grilled flatbread, used as a sandwich condiment, or spooned over grilled chicken.
    Martha Stewart Living, March 2011
    • Prep Time 15 minutes
    • Total Time 30 minutes
    • Yield Makes 3 cups
      Serves 12
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    Ingredients

    • 6 large red bell peppers
    • 1 cup golden raisins, coarsely chopped (6 ounces)
    • 1/4 cup plus 2 tablespoons extra-virgin olive oil
    • 3 tablespoons salt-packed capers, rinsed well and drained
    • 1 1/2 teaspoons coarsely chopped fresh oregano
    • Coarse salt
    • Red-wine vinegar

    Directions

    1. Roast peppers over a gas flame or under the broiler, turning occasionally, until charred all over, about 10 minutes. Transfer to a heatproof bowl, and cover with plastic wrap. Let stand until cool enough to handle. Peel and seed peppers.
    2. Pulse peppers in a food processor until coarsely chopped. Add raisins, oil, capers, and oregano. Pulse to combine. Season with salt and vinegar.

    Cook's Note

    Dip can be refrigerated for up to 1 day.

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