Roasted Pepper Pâté

PeppersAt the end of the season (or perhaps before), peppers can be abundant to the point of overwhelming.  If you are like me, and you like to keep and store as many as you can to get you through the year, try this recipe.  It freezes well, and you can substitute any kind of nut or pepper you choose.  I’ve used almonds, macadamias and walnuts spicy peppers and sweet peppers, and it’s always been tasty.  Once finished, it compliments everything…eggs, pasta, grilled cheese sandwiches, soup, salads, fish…I’ve done all of these this and never been disappointed.

Roasted Pepper Pâté

contributed by Lesley Williamson

1⁄4 cup raw macadamia nuts
1 pound peppers, seeded and halved 2 tablespoons olive oil, divided Fresh ground black pepper
1⁄2 medium onion, diced
3 garlic cloves, chopped
1 teaspoon balsamic vinegar

*Preheat oven to 300 degrees. Line a baking sheet with parchment paper and roast macadamia nuts for 10 minutes or until golden and fragrant. Remove nuts and set aside.
*Raise temperature to 400 degrees, place peppers on the lined cookie sheet, drizzle with 1 tablespoon and 1 teaspoon olive oil, 1⁄4 teaspoon salt and a dash of pepper. Toss well and spread into a single layer, and roast for 20 minutes. Stir, and then roast for another 15 minutes until peppers are soft and beginning to brown. Remove from oven and  set aside.

*Meanwhile, warm remaining olive oil in skillet over medium heat. Add onion and sauté for 5 minutes or until golden brown. Stir in garlic and 1⁄4 teaspoon salt. Reduce heat and cool for another 10 minutes or until caramelized. Set aside.
*Place nuts, roasted peppers, onion mixture and vinegar in a food processor and pulse until combined (a little chunky is perfect!). Season with salt and pepper to taste. Serve fresh on pasta, with chicken or with cheese and bread. Stores in the fridge for 4 days.