Recipe - Roasted Pepper Spread

7 ounce Jar roasted red peppers,
drained
2 small Jalapeno chiles, seeded
4 lg Green olives, pitted
1 tablespoon Fresh parsley
2 teaspoon Olive oil
1 One half teaspoon Fresh lemon juice
Salt & Pepper
French Bread or, Sesame
crackers

In a food processor, finely chop the peppers, olives, and parsley. Add the
olive oil and lemon juice and process just until mixed. Add salt and pepper
to taste. Spread on French bread slices or sesame crackers. Source:
California Heritage Continues by the Junior League of Pasadena, sent to me
from Melinda Carmain in the February '94 cookbook swap. Thanks, Melinda!
Posted to JEWISHFOOD digest V97 #022 by Nancy Berry nlberry@prodigy.net
on Jan 20, 1997.