|
Member
Diane Morgado prepared this featured recipe on a live
telecast of
Dr. Fujii's cooking class, April 14, 2005, channel 55. |
2 jars of diced
pimentos
6 pieces of crust-less white bread, torn in 1 inch pieces
2 garlic cloves, crushed
1 tsp cayenne pepper
3 Tbsp. extra virgin olive oil
Salt and fresh ground black pepper to taste
Optional: Add several drops of Tabasco sauce to taste. Pimento paste
should be spicy.
Method
1. Drain the jars of diced pimento in a strainer. Press gently to
remove any extra moisture.
2. Place pimentos, crushed garlic, cayenne pepper, and bread in food
processor or blender. Pulse to blend, then add olive oil and blend on
medium speed.
