ROASTED RED PEPPER OIL

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Roasted Red Pepper Oil image

Dipping fresh rolls or bread in this zesty oil makes a wonderful appetizer. It must be made at least 24 hours in advance.

Provided by Kate

Categories     Appetizers and Snacks     Dips and Spreads Recipes

Time P1DT5m

Yield 8

Number Of Ingredients 2

½ cup olive oil
½ cup roasted red peppers, drained

Steps:

  • Place the olive oil and roasted red peppers in a blender, and blend until almost smooth. Strain through a fine mesh strainer lined with a double thickness of cheese cloth. Cover and chill in the refrigerator at least 24 hours before serving.

Nutrition Facts : Calories 120.9 calories, Carbohydrate 0.3 g, Fat 13.5 g, Fiber 0.1 g, Protein 0.1 g, SaturatedFat 1.9 g, Sodium 120.1 mg

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