Zesty spreads add just the right touch to your sandwich buffet.
2 tablespoons fresh Italian parsley, minced
2 teaspoons capers, drained
1 medium clove garlic, peeled and mashed
1/2 teaspoon lemon zest
1/4 teaspoon coarse sea salt
1 tablespoon red wine vinegar
14 ounces roasted red peppers, drained and patted dry
Combine all of the ingredients -- except the peppers -- in a food
processor and process until very finely chopped. Add peppers and
pulse until they are coarsely chopped, scraping bowl often. Adjust
seasoning to taste, and serve at room temperature.
Makes 2 cups
