Sweet and Spicy Roasted Red Pepper Dip
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Appears in Cook's Illustrated May/June 1996
After flaming, broiling, and baking dozens of bell peppers of every color, we found that cutting and oven-broiling the peppers yielded superior results for a full-flavored dip.
WHY THIS RECIPE WORKS
Sweet red bell peppers take on a whole new layer of complex, smoky flavor when roasted. We wanted a method for roasting them that was more efficient than the common technique of roasting each pepper over a gas burner, letting it steam in a ...