Makes 10 servings
- 1.93 kg roasted red and yellow peppers
- 120 mL olive oil
- 113 g golden raisins
- 113 g toasted pine nuts
- 14 g chopped parsley
- 2 1/2 tsp/7.50 g minced garlic
- Salt, as needed
- Ground black pepper, as needed
- Cut the roasted peppers into 6-mm slices and drain in a sieve or colander for 2 hours.
- Combine the peppers with the oil, raisins, pine nuts, parsley, and garlic, and season with salt and pepper.
- Serve immediately or refrigerate for later service.