Cherry Pepper Spread
Cherry pepper spread is made with red bell peppers, hot cherry peppers, cherry tomatoes, loads of garlic, and fresh basil. Perfect to serve with bread, grilled meat, and pasta.
Servings: 4
Ingredients
- 1/2 cup extra virgin olive oil
- 12 cloves garlic chopped
- 2 large red bell peppers sliced
- 5 large pickled cherry peppers seeded and stems removes, chopped
- 3 pints cherry tomatoes halved
- 1/4 cup basil hand torn
- salt and pepper to taste
Instructions
- Saute the peppers in extra virgin olive oil over medium heat until softened (about 7-10 minutes). Add the garlic into the pan and continue to cook with the peppers until the cloves turn golden (about 3-5 minutes).
- Add the cherry peppers. Cook for 2-3 minutes then add the cherry tomatoes. Cook until they soften and release their water (about 20-25 minutes).
- Once all the flavors are well combined and the sauce has thickened add salt and pepper to taste. Turn off the heat and add the basil.
- If needed add a bit more of your best extra virgin olive oil. Serve with crusty Italian bread as a spread. Enjoy!
Notes
- Cherry peppers are around the heat level of a jalapeno pepper. You can use more or less to suit your taste preference.
- Makes 4 large appetizer servings to be served with crusty bread. The spread can also be served as a condiment.
- Leftovers can be saved in the fridge for up to 5 days.
Nutrition
Calories: 297kcal | Carbohydrates: 18g | Protein: 3.6g | Fat: 26g | Saturated Fat: 3.7g | Potassium: 792mg | Fiber: 4.3g | Sugar: 10.2g | Calcium: 51mg | Iron: 1mg