Make this recipe a recipe that people in that category can eat. categories: ['low_calorie'], recipe: in a blender, combine peppers, hazelnuts, garlic, lemon juice and lemon zest, cider vinegar, salt and pepper. pulse to combine; while still running, drizzle in the olive oil to form an emulsion. taste and adjust seasonings and/or consistency (by adding more olive oil). stir in chives. leftovers should be refrigerated and will be good for about 3 days.

Target recipe: quarter and clean pith from red peppers. spray skin side with olive oil mist. roast peppers under broiler 15-20 minutes, turning occasionally until skins are black. put peppers in a paper bag until cool. peel skins, (do not wash peppers) and put in a bowl. add smashed garlic clove, oil and vinegar. salt and pepper to taste. cover and let marinate at room temperature for 2 hours. these can be made and stored in the fridge for a week. if the the oil creates a covering, simply microwave for 30 seconds. best served at room temperature.