Sweet And Spicy Roasted Red Pepper Dip

Submitted by: admin on April 2, 2020

Makes About 2 Cups

Ingredients

3 red bell peppers, stemmed, seeded, ribs removed, and cut to lie flat
6 tablespoons olive oil
1 small onion, chopped coarse
1⁄2 jalapeño chile or other hot red or green fresh chile, minced
1 tablespoon ground cumin
1 small garlic clove, minced
1⁄4 cup chopped fresh parsley
1⁄4 cup pomegranate molasses
Salt and pepper

Instructions

  1. Adjust oven rack 2-1⁄2 to 3-1⁄2 inches from broiler element and heat broiler. If necessary, set upside-down rimmed baking sheet on oven rack to elevate pan.
  2. Spread peppers out over aluminum foil–lined baking sheet and broil until skin is charred and puffed but flesh is still firm, 8 to 10 minutes, rotating sheet halfway through cooking.
  3. Transfer peppers to medium bowl, cover with foil, and let steam until skin peels off easily, 10 to 15 minutes. Peel and discard skin; set peppers aside.
  4. Heat oil in 10-inch skillet over medium-high heat. Add onion and sauté until softened, about 5 minutes. Add chile, cumin, and garlic; sauté until garlic softens, about 1 minute longer.
  5. Transfer mixture to food processor. Add peppers, parsley, and pomegranate molasses; process until very smooth. Season with salt and pepper to taste. Transfer to bowl and serve. (Dip can be refrigerated for up to 1 week.)

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