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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 1 |
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This recipe comes from Thyme Cafe & Market in Los Angeles. They serve it with roasted salmon. It is also great on a pan seared salmon. If you want to use the jarred roasted red peppers, you should taste it before adding the cider vinegar since many brands already have a vinegar taste to them. Watch your salt also. Ingredients:
2 cups red bell peppers, roasted peeled stemmed and seeded (about 3 peppers) |
2/3 cup hazelnuts, toasted and chopped |
1 garlic clove, chopped |
1 lemon, zested and juiced |
1 teaspoon cider vinegar |
kosher salt & freshly ground black pepper |
1/2 cup olive oil |
1/4-1/3 cup chives, chopped |
Directions:
1. In a blender, combine peppers, hazelnuts, garlic, lemon juice and lemon zest, cider vinegar, salt and pepper.
2. Pulse to combine; while still running, drizzle in the olive oil to form an emulsion.
3. Taste and adjust seasonings and/or consistency (by adding more olive oil).
4. Stir in chives.
5. Leftovers should be refrigerated and will be good for about 3 days.
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