Dunbar Pepper Fire, Roasted Red, 28 Ounces, 12 Per Case

Everyday cooking: Add roasted red peppers to pasta, sandwiches, and salads for smoky sweetness.
Sauce base: Blend into marinara, romesco, or harissa for deep roasted flavor.
Pizza topping: Slice and layer onto homemade or frozen pizza before baking.
Charcuterie boards: Arrange whole or sliced alongside cheeses, olives, and cured meats.
Meal prep: Portion into weekly lunches for a ready-to-use vegetable with bold taste.

Who Would Benefit

• Home cooks who want fire-roasted flavor without charring peppers themselves
• Restaurant and catering kitchens needing a consistent roasted red pepper in bulk
• Meal preppers looking for a shelf-stable vegetable to keep on hand
• Anyone building Mediterranean, Italian, or Latin-inspired dishes regularly

Product Highlights

• Fire-roasted red peppers with smoky, sweet flavor
• 28-ounce jar size; 12 jars per case for bulk convenience
• Shelf-stable storage until opened
• Ready to use straight from the jar; no roasting or peeling required
• Versatile ingredient for sauces, salads, sandwiches, and hot dishes

Yummy Recipes

Romesco Sauce

Ingredients:

• 1 cup Dunbar Fire-Roasted Red Peppers, drained
• 1/2 cup blanched almonds
• 2 cloves garlic
• 2 tbsp red wine vinegar
• 1 tsp smoked paprika
• 1/3 cup extra-virgin olive oil
• Salt to taste

Instructions:

1. Toast almonds in a dry skillet over medium heat for 3 minutes, then set aside.
2. Combine drained roasted red peppers, toasted almonds, garlic, vinegar, and paprika in a food processor.
3. Pulse until roughly chopped, then stream in olive oil while processing until smooth.
4. Season with salt and serve at room temperature with grilled vegetables, bread, or fish.

Time: 10 minutes prep, no cook.

Roasted Red Pepper and Goat Cheese Flatbread

Ingredients:

• 1/2 cup Dunbar Fire-Roasted Red Peppers, sliced into strips
• 1 pre-made flatbread or naan
• 2 oz goat cheese, crumbled
• 1 tbsp olive oil
• Fresh basil leaves
• Black pepper to taste

Instructions:

1. Preheat oven to 425°F.
2. Brush flatbread with olive oil and top with sliced roasted red peppers and crumbled goat cheese.
3. Bake for 8 to 10 minutes until edges are crisp and cheese softens.
4. Top with fresh basil and black pepper. Slice and serve immediately.

Time: 5 minutes prep, 10 minutes cook.

Roasted Red Pepper Hummus

Ingredients:

• 3/4 cup Dunbar Fire-Roasted Red Peppers, drained
• 1 can (15 oz) chickpeas, drained and rinsed
• 2 tbsp tahini
• 2 tbsp lemon juice
• 1 clove garlic
• 2 tbsp olive oil
• Salt and cumin to taste

Instructions:

1. Add chickpeas, roasted red peppers, tahini, lemon juice, and garlic to a food processor.
2. Blend until smooth, scraping sides as needed.
3. Stream in olive oil and blend again. Season with salt and cumin.
4. Transfer to a bowl, drizzle with olive oil, and serve with pita or vegetables.

Time: 10 minutes prep, no cook.