Categories: dip, vegetarian

Ingredients

• 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
• Coarse salt
• Red-wine vinegar

Directions

1. 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 seed peppers.
2. Pulse peppers in a food processor until coarsely chopped. Add raisins, oil, capers, and oregano. Pulse to combine. Season with salt and vinegar.

3. Cook’s Note

4. Dip can be refrigerated for up to 1 day.

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