Roasted Red Pepper Dip I

Roasted Red Pepper Dip I
  • PREP TIME
    15 mins
  • COOK TIME
    30 mins
  • TOTAL TIME
    4 hrs 45 mins
  • SERVING
    32 People
  • VIEWS
    39

Embark on a culinary adventure with this vibrant dip, where smoky roasted red peppers meet a medley of zesty and savory notes. Perfect for elevating your snack game or adding a flavorful kick to your appetizers!

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    4 g
  • Fiber
    0 g
  • Protein
    0 g
  • Sodium
    144 mg
  • Sugar
    3 g
  • Fat
    0 g
  • Unsaturated Fat
    0 g

DIRECTIONS

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Image Step 01
01 Step

Recipe View 5 mins In a large, heavy-bottomed saucepan, combine the diced tomatoes with green chile peppers, roasted red peppers, diced onion, red wine, brown sugar, hot chile peppers, tomato paste, distilled white vinegar, garlic, oregano, and cumin seeds. (5 minutes)

Image Step 02
02 Step

Recipe View 30 mins Bring the mixture to a boil over medium-high heat, then reduce the heat to low and gently simmer, uncovered, for approximately 30 minutes, stirring occasionally to prevent sticking. The sauce should thicken slightly and the flavors meld together beautifully. (30 minutes)

Image Step 03
03 Step

Recipe View 5 mins Carefully transfer the hot mixture to a blender or food processor. Blend until smooth, achieving your desired consistency. For a chunkier dip, pulse a few times. (5 minutes)

Image Step 04
04 Step

Recipe View 4 hrs Transfer the blended dip to an airtight container and chill in the refrigerator for at least 4 hours, or preferably overnight, to allow the flavors to fully develop. (240 minutes)

Image Step 05
05 Step

Recipe View Serve cold with your favorite tortilla chips, pita bread, vegetable sticks, or as a flavorful spread for sandwiches and wraps.

For a smoother dip, consider straining the mixture after blending to remove any remaining seeds or skins.
Adjust the amount of hot chile peppers to your preferred level of spiciness. Start with a small amount and add more to taste.
A splash of lime juice can brighten up the flavors of the dip just before serving.
This dip can be made up to 3 days in advance and stored in the refrigerator.

Keven Terry

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.5/ 5 ( 13 Ratings)
Total Reviews: (3)
  • Cornell Schmeler

    This dip is so easy to make and tastes amazing! I added a pinch of smoked paprika for an extra layer of flavor.

  • Arlo Kuhn

    I was skeptical about the brown sugar, but it really balances out the acidity of the tomatoes and vinegar. This is my new go-to dip recipe!

  • Lorenza Williamsonmayert

    I used canned fire-roasted tomatoes instead of regular diced tomatoes and it added a wonderful smoky flavor. Highly recommend!

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