Recipes: Sweet and Hot Pepper Antipasto Spread, Artichoke-Olive Antipasto Spread

Makes about 1 1/2 cups

Note: Peppadew peppers, sometimes labeled "hot sweet" peppers, stand up well to the added heat of pickled jalapeños. You can usually find Peppadew peppers in the olive bar section of the grocery store. From Meredith Deeds.

• 1 c. Peppadew peppers, drained (see Note)

• 1/2 c. roasted red peppers, drained

• 1 tbsp. capers, drained

• 1 to 3 tbsp. pickled jalapeños, drained

• 1 clove garlic, finely chopped

• 1 tbsp. red wine vinegar

• 1 tbsp. extra-virgin olive oil

Directions

Place all the ingredients in a food processor and pulse until it's finely chopped, but not a uniform paste. (Alternatively, you can chop all the ingredients finely with a knife and combine together in a bowl.)

Makes about 1 2/3 cups

Note: Similar to the olive salad used in muffuletta sandwiches, this version incorporates flavorful marinated artichoke hearts. From Meredith Deeds.

• 3/4 c. marinated artichoke hearts, drained

• 3/4 c. green olives with pimentos, drained

• 1/4 c. roasted red peppers, drained

• 1 tbsp. capers, drained

• 1 tbsp. pickled jalapeños, drained

• 1 clove garlic, finely chopped

• 1 tbsp. red wine vinegar

• 1 tbsp. extra-virgin olive oil

Directions

Place all ingredients in a food processor and pulse until it's chopped, but still chunky. (Alternatively, you can chop all the ingredients with a knife and combine together in a bowl.)