Roasted red peppers in a jar mean instant impromptu entertaining. I found this little relish sauce — a variation on romesco — paired with goat cheese for an appetize rin a Spanishrestaurant. It is as beautiful as it is delicious — a little wonder to stir into last minute spaghetti, or to use as a Mediterranean-inspired starter paired with fresh creamy goat cheese or a selection of salami-like delicacies, olives, etc.
INGREDIENTS:
12 to 15 ounce jar of roasted red peppers
1 bunch chives
4 garlic cloves, chopped
8 fresh basil leaves, thinly sliced (optional)
2 to 3 tablespoons extra virgin olive oil
Dash balsamic or white wine vinegar (optional)
INSTRUCTIONS:
Using a knife (not a food processor) finely chop the peppers, then finely chop the chives.
Combine the peppers with the chives, garlic and basil, then dress with olive oil and vinegar.
Yields about 1-1/2 cups.
Serving Suggestion. Spaghetti with Zucchini and RedPeppers
Bring a large pot of salted water to the boil and add 1 pound spaghetti and 4 to 6 zucchini that have been cut into large dice.
When the pasta is al dente, the zucchini will be tender. Drain and serve tossed with the red pepper relish, a little extra olive oil, and a scattering of freshly grated Parmesan if you like.
Serves 4.
