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Hungry for more? This recipes was featured in a podcast episode!
This red pepper dip is a great relish to serve on the side with fried polenta squares. And it is a great sauce to fry up with fresh zucchini slices. This makes a small batch that you'll easily go through.
Prep Time: 10 min
Cook time: 10 min
Yield: 1 cup
Ingredients
1/2 cup roasted red peppers in a jar
1/2 cup fresh Italian parsley or regular
3 tbsp olive oil
2 tsp red wine vinegar
2 cloves garlic, minced or grated
salt/pepper/chili flakes to taste
Directions
Finely chop the roasted red peppers, parsley and garlic. Combine in a small bowl along with the olive oil, vinegar
Adjust seasoning with salt, pepper and chili flakes to your liking.
Zhuzh it up!
When making fried polenta, this condiment is a must. It makes a small batch, but it can be easily doubled.
If you've got extra, store it in the fridge and add to your favourite hummus, on a hot dog or served with a steak.
This amazing recipe was written by Erin. Inspiration for this recipe is found on the Craft Beering Website
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