Sweet & Spicy Roasted Red Pepper Dip

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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.

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  • 2

Ingredients

  • 3 red bell peppers (6 to 9 ounces each), prepared following illustrations 1 through 5 below
  • 6 tablespoons olive oil
  • 1 small onion, roughly chopped
  • 1 small clove garlic, peeled and minced
  • 1 tablespoon ground cumin
  • 1/2 medium jalapeño chile, minced, or other hot red or green fresh chile
  • 1/4 cup chopped fresh parsley leaves
  • 2 tablespoons molasses
  • 2 tablespoons lime juice from 1 large lime
  • Salt and ground black pepper

Preparation

Step 1

1. Adjust oven rack to top position. Turn broiler on. With oven door closed, let oven heat for 5 minutes. Oven rack should be 2 1/2 to 3 1/2 inches from heating element. If not, set a jelly-roll pan, turned upside down, on oven rack to elevate pan (see illustration 6). Broil peppers, with oven door closed, until spotty brown, about 5 minutes. Reverse pan in oven; roast until skin is charred and puffed but the flesh is still firm, 3 to 5 minutes longer.

2. Remove pan from oven; let peppers sit until cool enough to handle; peel and discard skin from each piece (illustration 7). For those who prefer, peppers can be transferred to a large heat-resistant bowl, covered with plastic wrap, and steamed for 15 minutes before peeling skin. Set aside.

3. Heat oil in a medium skillet over medium-high heat. Add onion; sauté until softened, about 5 minutes. Add garlic, cumin, and chile; sauté until garlic softens, about 1 minute longer.

4. Transfer mixture to a food processor fitted with steel blade. Add peppers, parsley, molasses, and juice; process until very smooth. Season to taste with salt and pepper. Transfer to a bowl and serve with toasted pita. (Can be covered and refrigerated up to 1 week.)

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