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“This recipe comes from Thyme Cafe & Market in Los Angeles. They serve it with roasted salmon. It is also great on a pan seared salmon. If you want to use the jarred roasted red peppers, you should taste it before adding the cider vinegar since many brands already have a vinegar taste to them. Watch your salt also.”
READY IN:
10mins
SERVES:
8-10
YIELD:
2 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. In a blender, combine peppers, hazelnuts, garlic, lemon juice and lemon zest, cider vinegar, salt and pepper.
  2. Pulse to combine; while still running, drizzle in the olive oil to form an emulsion.
  3. Taste and adjust seasonings and/or consistency (by adding more olive oil).
  4. Stir in chives.
  5. Leftovers should be refrigerated and will be good for about 3 days.

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