Roasted Red Pepper Oil recipe

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Ingredients

½ cup olive oil
½ cup roasted red peppers, drained

Nutrition Info

120.9 calories
carbohydrate: 0.3 g
cholesterol: : -
fat: 13.5 g
fiber: 0.1 g
protein: 0.1 g
saturatedFat: 1.9 g
servingSize: -
sodium: 120.1 mg
sugar: : -
transFat: : -
unsaturatedFat: : -

Directions

  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.

Recipe Yield

0.5 cup

Recipe Note

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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