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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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This recipe goes with Muffulettas Ingredients:
1 (1-quart) jar mixed pickled vegetables |
1 purple onion, quartered (optional) |
1 (16-ounce) jar pitted green olives, drained |
2 (2 1/4-ounce) cans chopped ripe olives, drained |
1/4 cup chopped pepperoncini peppers |
2 tablespoons capers |
1 tablespoon minced garlic |
1/2 cup olive oil |
1 1/2 teaspoons dried parsley flakes |
1 teaspoon dried oregano |
1 teaspoon dried basil |
1/2 teaspoon ground black pepper |
1 (7.25-ounce) jar roasted red peppers, drained and coarsely chopped (optional) |
Directions:
1. Drain pickled vegetables, reserving 1/4 cup liquid.
2. Pulse pickled vegetables, onion, if desired, and next 10 ingredients in a food processor until coarsely chopped. Stir in reserved vegetable liquid and, if desired, roasted red peppers; cover and chill 8 hours. Chill leftover mixture up to 2 weeks.
3. Note: We used mixed pickled vegetables that contained cauliflower, onion, carrot, pepper, and celery.
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