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Roasted Red Pepper Oil

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

1 d 5 m servings 121 cals
Original recipe yields 8 servings (0.5 cup)

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Directions

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  • Prep

  • Ready In

  1. 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


Per Serving: 121 calories; 13.5 g fat; 0.3 g carbohydrates; 0.1 g protein; 0 mg cholesterol; 120 mg sodium. Full nutrition

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Reviews

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My husband and I really enjoyed this recipe - we added a bit of salt and pepper and we didn't strain it for more of a 'chunky' dip.

This is far from being a "waste of good olive oil", however I felt it need a couple minor tweaks. First off, what a GREAT way to use up leftover roasted red peppers! I always find that when I bu...

waste of good olive oil

I didnt try this recipe exactly as stated but i can improve it based off experience as a professional cook. Instead of buying expensive roasted peppers in a jar make your own. Just use the oil...