3 jars (7 oz. each) roasted red peppers, drained (or make from fresh)
2 tablespoons olive oil
3 tablespoons minced fresh Italian parsley or cilantro
1 1/2 teaspoons fresh lemon juice
1 tablespoon capers, drained
2 medium cloves garlic, smashed
1/2 teaspoon salt
Directions: Arrange drained peppers on a double layer of paper towels; let dry. Process remaining ingredients in food processor or blender, until capers an parsley are very finely chopped. Add peppers and process with on-off switch until the peppers are coarsely chopped. Do not overprocess. Stop several times to scrape down the side of the bowl to make sure mixture is evenly chopped. Adjust sesaonings and serve.
Notes: Serve this in a hollowed out green pepper surrounded by crudites.