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Directions
- Heat a skillet over medium heat and warm a pinch of saffron and red pepper flakes in 2 tablespoons olive oil for 1 minute. Stir in 1/3 cup piquillo peppers and cook 3 more minutes. Blend with 1 tablespoon lemon juice until smooth, then season with salt.
Photograph by Levi Brown
Recipe courtesy Recipe Iseasy Magazine
