As our ship was sinking, the call went out, “Save the women and children and the roasted red pepper tapenade first!” OK, it didn’t play out exactly like that. There were no children on board our party boat. It didn’t sink. But when our captain, Lolly, decided to see how fast her boat would go, everything (food, drinks, napkins) that wasn’t nailed down started flying off the boat into oblivion. We all lunged toward the table, yelling in unison,”Save the dip!” I’m not kidding. It’s that good.
My friend Lisa made it. Lisa was buying organic food long before it became a fad to shop organically. Everything she makes incorporates vegetables in interesting ways. Even though we had this on a hot summer day, I’m planning to serve it over the holidays, on dry land. I also think it would be fantastic on pasta, or slathered on a thick piece of bread for lunch.
- 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
- 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.
- Pulse peppers in a food processor until coarsely chopped. Add raisins, oil, capers, and oregano. Pulse to combine. Season with salt and vinegar.