Adina Yaakov
Roasted Red Pepper Dip is a bold, rich spread made with simple ingredients and slow-cooked to bring out the natural sweetness of bell peppers. It is gently simmered with garlic and jalapeño until thick and flavorful, then finished with a splash of vinegar for brightness. The dip is very mild and not spicy since the ratio is 1:10 jalapeño to sweet bell peppers. For even less heat, the jalapeño seeds can be removed. It’s perfect as a Shabbat dip with challah, a sandwich spread, or a flavorful accompaniment to grilled meats.
Ingredients
- 10 red or orange bell peppers
- 1 jalapeño
- 1/4 cup oil
- 16 garlic cloves, peeled
- 1 tablespoon salt
- 1/2 cup white vinegar
Instructions
- Wash and thoroughly dry the bell peppers and jalapeño. Remove the seeds and stems from all bell peppers and slice into quarters.
- Peel and place the garlic cloves in a food processor and pulse until finely chopped.
- Add the bell peppers and jalapeño to the processor and pulse until finely ground.
- Heat the oil in a wide, lipped skillet or pot over low heat.
- Add the ground garlic, bell pepper, and jalapeño mixture along with the salt. Cover and cook slowly on low heat for about 1 hour, stirring every few minutes, until the mixture thickens and most of the liquid from the peppers has evaporated.
- Remove from heat and allow the mixture to cool.
- Stir in the white vinegar until fully incorporated.
- Transfer to an airtight container. Store in the refrigerator for up to 3 days or freeze for up to 3 months.