Roasted Red Pepper Spread - cooking recipe

Ingredients

2 (7 oz.) jars roasted red peppers
2 Tbsp. extra-virgin olive oil
2 Tbsp. finely chopped, fresh, flat-leaf Italian parsley
1 Tbsp. fresh lemon juice
2 tsp. capers, drained
1 medium-size clove garlic, smashed, peeled and chopped
1/4 tsp. coarse (kosher) salt

Preparation

Drain and rinse roasted red peppers; pat dry with paper toweling.
Place olive oil, parsley, lemon juice, capers, garlic and salt in a blender.
Whirl until capers and parsley are very finely chopped.
Add peppers; pulse with on-off motion until peppers are coarsely chopped, stopping several times to scrape down sides.
Taste and adjust seasoning, if needed.