This tapenade is a must have for easy sandwich spreads, tortilla wraps, and appetisers or mix with cream cheese for quick pasta sauce. It's super easy, quick and simple to make and just 3 ingredients.
- Wash and clean red peppers
- Cut in half and de-seed
- Line a baking tray with aluminium foil
- Place peppers skin side down on the foiled tray
- Leave the garlic bulbs skin on.
- Cut off the tail end slightly so you expose the garlic (see picture below)
- Place them on a piece of aluminum foil large enough to wrap the bulbs
- Add a tbsp olive oil, sprinkle salt and pepper
- Wrap the garlic bulbs into foil
- Place in the oven with the red peppers at 200 C / 400 F for about 30 mins (turn the peppers skind side up about half way through).
- When roasted the pepper skin will be black.
- Take both out from the oven
- Leave them on the baking tray lined with aluminum foil
- Gather the corners of the aluminum foil up overwrapping the red peppers completely
- Let the peppers cool wrapped for about 10 minutes - this will help the skin just peel off the peppers.
- After 10 minutes skin the red peppers - cooling them wrapped helps separate the skin from the flesh.
- Cool the garlic in the foil
- Once cooled it's easy to just pick the garlic off the bull into a small bowl.(Two bulbs should make about 1/4 cup)
- Place the red peppers and roasted garlic in a food processor
- Pulse for a few seconds
- Add salt and pepper to taste.
- Then pour in the olive oil slowly while still processing. You might not need to use the full amount.
- Taste for seasoning before you transfer to a jar
- Place in the fridge until ready to use.
- This will stay fresh in the fridge for up to two weeks.
NOTE: The ratio of red peppers to garlic is totally based on your own personal preference. You can adjust quantity to your taste.
https://veenaazmanov.com/roasted-red-pepper-garlic-tapenade/