2 jars (12 oz. each) peeled roasted red peppers
1 1/2 teaspoons ground cumin
1 teaspoon minced garlic
1 tablespoon minced fresh cilantro
1 1/2 tablespoons lemon juice
1 tablespoon extra-virgin olive oil
Salt and pepper
Drain peppers; cut into thin strips and put in a bowl.
Stir cumin in a 1- to 2-quart pan over medium-high heat until fragrant, about 45 seconds. Add to peppers garlic, cilantro, lemon juice, and olive oil. Mix, and add salt and pepper to taste.