Roasted Red Pepper Tapenade
  • 6 large red bell peppers
  • 1 cup golden raisins, coarsely chopped
  • ⅛ cup extra-virgin olive oil
  • 3 tablespoons salt-packed capers, rinsed well and drained
  • 1½ teaspoons coarsely chopped fresh oregano
  • Coarse salt
  • Red-wine vinegar
  1. Roast peppers in a 450 degree oven or under the broiler, turning occasionally, until skin is charred all over. Transfer to a heatproof bowl, and cover with plastic wrap. (This steams the peppers and softens the skin.) Let stand until cool enough to handle. Peel and seed peppers.
  2. Pulse peppers in a food processor until coarsely chopped. Add raisins, oil, capers, and oregano. Pulse to combine. Season with salt and vinegar.
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