Can spoon over grilled chicken.
6 large red bell peppers
1 cup golden raisins, coarsely chopped (6 ounces)
1/4 cup plus 2 tablespoons extra-virgin olive oil
3 tablespoons salt-packed capers, rinsed well and drained
1 1/2 teaspoons coarsely chopped fresh oregano
Roast peppers over a gas flame or under the broiler, turning occasionally,
until charred all over, about 10 minutes. Transfer to a heatproof bowl, and
cover with plastic wrap. Let stand until cool enough to handle. Peel and
Pulse peppers in a food processor until coarsely chopped. Add raisins, oil,
capers, and oregano. Pulse to combine.
Dip can be refrigerated for up to 1 day.
Adapted from: Martha Stewart Living
healingdream / FreeDigitalPhotos.net 10016083