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Quick Roasted Red Pepper Spread

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Prep/Total Time: 10 min.
Josh Rink

By Taste Of Home Editorial Team

Recipe by Josh Rink

Tested by Josh Rink

Taste of Home's Editorial Process

Updated on Jun. 27, 2023

This red pepper spread is easy to make and can be used in many ways! It's amazing on top of grilled meats, mixed into a hearty stew for extra flavor, stirred into cream to make a rich pasta sauce, or combined with mayonnaise as a sandwich condiment. I always keep this spread on hand: By freezing it in small portions, I can remove exactly the amount needed for each use. —Josh Rink, Taste of Home Food Stylist

Test Kitchen Approved

Quick Roasted Red Pepper Spread

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Yield: 8 servings (1 cup)
Prep: 10 min
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Ingredients

  • 1 jar (12 ounces) roasted sweet red peppers, drained
  • 1 tablespoon fresh rosemary leaves
  • 2 garlic cloves, minced
  • 2 teaspoons grated lemon zest
  • 1/2 teaspoon kosher salt
Text Ingredients

Directions

  1. Place ingredients in the bowl of a food processor fitted with the blade attachment; process until smooth, scraping down sides of bowl as needed. Red pepper spread can be refrigerated up to 2 weeks or frozen up to 3 months.

Nutrition Facts

2 tablespoons: 16 calories, 0 fat (0 saturated fat), 0 cholesterol, 276mg sodium, 2g carbohydrate (1g sugars, 0 fiber), 0 protein.
Tester
Josh Rink
As a culinary producer at Taste of Home, Josh Rink combines his artistic talents with a lifelong love of food. While pursuing an education in fine arts, he worked as a barista, baker and caterer. Josh has also worked in visual merchandising for Pottery Barn and the Field Museum in Chicago. Now, you’ll find him in our Test Kitchen styling and shoo...
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Josh Rink
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