Garlic & Roasted Pepper Spread

Preheat oven to 400 degrees. Cover cookie sheet with aluminum foil; it helps with clean up.

Peel garlic and place on the cookie sheet. Remove the stems from the bell peppers, cut in half, clean out the seeds, then place them skin side up on the cookie sheet. Drizzle 1 tablespoon of oil on the garlic only. Place into the oven and roast for 20-25 minutes.

In the food processor, pulse a piece of bread.

When garlic and peppers are ready, remove them from the oven and let them cool a little so you can handle them. Add the garlic to the bread and pulse again.

Remove any of the bell pepper skins that have turned dark during roasting. You can remove all the skin if you’d like, but you don’t have to—just the dark parts, because it is kinda tough. (I do not remove the skin because Alton Brown said that most of the nutrients from a vegetable are in the skin.) As you remove the skins, drop the bell peppers into the food processor and pulse a few times.

After all peppers are added, turn the food processor on. Add salt and oil to combine and pulverize until the mixture is some what smooth. Place in a jar and store in the fridge.

I have no idea how long the shelf life would be because it doesn’t last more than a week at my house. You can use it on sandwiches in place of mayo or mustard. You can also toss it with pasta for a side dish or even use it in a pasta salad.