Roasted Red Pepper Spread
Smoky red bell peppers are combined with garlic, lime juice and herbs. Use this spread with Goat Cheese Quesadillas or serve with chips or on pasta.
Using tongs, char peppers over an open gas flame until skins are blackened, 4 to 6 minutes. Alternatively, broil peppers on a rack about 2 inches from the heat. Turn every 5 minutes until evenly charred, 15 to 20 minutes. Transfer peppers to a metal bowl and cover with plastic wrap. Let steam for 5 minutes then slip peppers from skin. Cut off tops and discard seeds and ribs.
Heat oil in a sauté pan over medium-high heat. Cook onion until soft, 5 to 7 minutes. Add garlic and marjoram; cook for 1 additional minute.
Transfer onion mixture, bell peppers and remaining ingredients to a food processor. Pulse until smooth.
Recipe by, PCC Chef