Ingredients
1 jar (12 ounces) roasted sweet red peppers, drained 1 tablespoon fresh rosemary leaves2 garlic cloves, minced2 teaspoons grated lemon zest1/2 teaspoon kosher salt
Preparation
Place ingredients in the bowl of a food processor fitted with the blade attachment; process until smooth, scraping down sides of bowl as needed. Red pepper spread can be refrigerated up to 2 weeks or frozen up to 3 months.
