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.
- Total Time:
- Servings: 12
- Yield: Makes 3 cups
Photography: John Kernick
Source: Martha Stewart Living, March 2011
- 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
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.
Pulse peppers in a food processor until coarsely chopped. Add raisins, oil, capers, and oregano. Pulse to combine. Season with salt and vinegar.