ROASTED RED PEPPER & FETA SAUCE OR SPREAD

When this Greek-style mixture is chilled, it’s firm enough to spread on rye bread — try pumpernickel, one of the hearty choices from an area bakery. At room temperature it’s fantastic as a topping for lamb (or beef!) burgers.

By | August 27, 2017

Ingredients

  • 8 ounces feta, at room temperature
  • 2 large or 3 medium roasted red peppers, peeled, seeded and chopped (about 3/4 to 1 cup total)
  • 1-2 teaspoons minced garlic
  • 3 tablespoons olive oil
  • 1 teaspoon dried oregano
  • 1-2 tablespoons minced serrano or jalapeño
  • 1-2 tablespoons fresh lemon juice
  • Salt and freshly ground black pepper to taste

Instructions

Blend the feta, roasted red peppers and garlic in a food processor or blender until mostly pureed. Blend in olive oil and oregano. Blend in minced hot chilies, lemon juice, salt and pepper. Transfer mixture to a bowl, cover and chill in the refrigerator two or more hours. Chilling it will allow the flavor to develop and the mixture to firm up.

Ingredients

  • 8 ounces feta, at room temperature
  • 2 large or 3 medium roasted red peppers, peeled, seeded and chopped (about 3/4 to 1 cup total)
  • 1-2 teaspoons minced garlic
  • 3 tablespoons olive oil
  • 1 teaspoon dried oregano
  • 1-2 tablespoons minced serrano or jalapeño
  • 1-2 tablespoons fresh lemon juice
  • Salt and freshly ground black pepper to taste
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