Roasted Red Pepper Dip

Roasted Red Pepper Dip
Roasted Red Pepper Dip

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

1/4 cup

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 2

    large red bell peppers, roasted

  • 2

    tsp tomato paste

  • 2

    tsp balsamic vinegar

  • 1

    garlic clove, crushed

  • 1/8

    tsp cayenne

Directions

Preheat the broiler. Line a baking sheet with foil and arrange the bell peppers on the baking sheet. Broil 3 inches from the heat, turning freqently, until charred on all sides, about 10 minutes. Let stand until cool enough to handle about 15 minutes. Place a strainer over a small bowl. Peel the peppers over the strainer, discarding the cores and seeds and allowing the juices to drip into the bowl. In a food processor, puree the peppers and juice, tomato paste, vinegar, garlic, and cayenne until almost smooth. **TIP**You can also use a 7 oz jar of roasted red peppers (not oil-packed). Drain the peppers, and slowly add the liquid to the food processor to reach the right consistency.

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