Roasted red peppers are combined with garlic, cilantro and parsley and slowly cooked in olive oil with mild and spicy chile peppers. There is a hint of heat at the finish which will never overwhelm the palate.

Suggested uses: Delicious with fish and shellfsh, chicken, pork, lamb and beef. Use as a dip for shrimp or crudite. Mix into a risotto for added zip. Use as a sandwich spread. Top a vegetable omelet. Eat straight out of the jar!

Item Tags: condiment chile red pepper pepper tapenade sandwiches