Roasted Red Pepper and Olive Spread

Step 1: Red Pepper ... You can buy a jar of roasted red peppers, but it is so easy to make your own, and so much better. If you have a gas stove you can roast the pepper right on the burner. You can also use an outdoor grill, or use your broiler. You want to cook the pepper (whole) until the skin is charred on each side. Then transfer to a bowl and cover with plastic wrap; let it rest 10-15 minutes until cool. Once the pepper is cooled, peel the skin off, remove the seeds and rough chop. Do NOT rinse under water; a little of the charred skin gives it the flavor.

Step 2: Olives and Red Pepper ... Add the olives and garlic to a food processor and pulse a couple of times. Then add in the capers, red pepper and olive oil and pulse a few more times until you get a nice spreadable consistency. You don't want to puree it smooth, it is best with a little texture. Season with any salt if needed and pepper. Mix well. Transfer to a serving bowl and cover well with plastic wrap. Let the olives refrigerate for 1-2 hours before serving to "mary" all the flavors.

Step 3: Serve ... Great with thin toasted baguettes, pita chips or crackers. This is also wonderful used as a condiment on sandwiches or burgers. ENJOY! This can be made up to 2 days in advance. I prefer to serve this room temp or slightly chilled.