Roasted Red Pepper Dip with Capers and Raisins

Appetizers | Greek cuisine

⏳ Time

25 minutes

🥕 Ingredients

🍽️ Servings

Description

Roasted Red Pepper Dip with Capers and Raisins

Ingredients

Orange Bell Peppers - 3 pieces
Olive Oil - 0.3 cups
Capers - 3 tablespoons
Chopped Sage Leaves - 1½ teaspoons
Light Raisins, Seedless - 6.7 oz
Coarse Salt - to taste
Red Wine Vinegar - to taste

Step by Step guide

Step 1

Finely chop the raisins.

Step 2

Preheat the grill in the oven. Place the peppers on a baking sheet and put them in the oven, turning occasionally, for about 10 minutes, until the skin is charred. Transfer to a bowl and cover with plastic wrap. Let cool slightly, then peel off the skin and remove the seeds.

Step 3

Transfer the peppers to a food processor and chop into small pieces, but not to a puree. Add the raisins, olive oil, capers, and oregano. Mix again, season with salt, and drizzle with vinegar.