Sweet and Spicy Roasted Red Pepper Dip

Published May 1, 1996.

Why this recipe works:

We developed our roasted red pepper recipe to achieve tender but not mushy flesh, smoky flavor, and skin that would peel off easily. We found that oven broiling is clearly superior to charring over a gas burner, but took care not to overroast our peppers, or they became flabby and bitter. Once… read more

We developed our roasted red pepper recipe to achieve tender but not mushy flesh, smoky flavor, and skin that would peel off easily. We found that oven broiling is clearly superior to charring over a gas burner, but took care not to overroast our peppers, or they became flabby and bitter. Once our peppers were roasted, we gave them time to cool before handling, steaming them for 15 minutes so the charred skin was easier to peel away.

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Makes about 2 cups

Adapted from Chris Schlesinger and John Willoughby's Big Flavors of the Hot Sun (Morrow, 1994), this sweet and spicy Middle Eastern-style dip should be served with grilled or toasted pita. An equal portion of pomegranate molasses, available at Middle Eastern or Indian markets, can be substituted for the molasses in this recipe.

Ingredients

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