Sweet and Spicy Roasted Red Pepper Dip
By America's Test KitchenPublished on September 14, 2011
Time
50 minutes
Yield
Serves 8 (Makes about 2 cups)
Ingredients
Before You Begin
Adapted from Chris Schlesinger and John Willoughby's Big Flavors of the Hot Sun (Morrow, 1994), this sweet and spicy dip should be served with grilled or toasted pita. An equal portion of pomegranate molasses, available at Middle Eastern markets, can be substituted for the molasses in this recipe.
Instructions
- 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.
- 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.
- 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.
- 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.)
Time
50 minutesYield
Serves 8 (Makes about 2 cups)Ingredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
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 covered bowl, and then laboriously removing the skin bit by bit. We also hoped to transform our perfectly roasted peppers into a full-flavored dip. For the roasting method, we discovered the broiler offered an easy, consistent, and more hands-off option than the burner (roasting in either a hot or low oven yielded soggy, overcooked peppers). To get around the issue of whole peppers hitting the broiler element, we cut the peppers into pieces that lay flat on a baking sheet. After 10 minutes, the peppers were done and we could easily peel off the blistered skin. For our dip, we adapted a recipe for a sweet and spicy Middle Eastern–style dip by combining our roasted peppers with jalapeño and tangy molasses.
Before You Begin
Adapted from Chris Schlesinger and John Willoughby's Big Flavors of the Hot Sun (Morrow, 1994), this sweet and spicy dip should be served with grilled or toasted pita. An equal portion of pomegranate molasses, available at Middle Eastern markets, can be substituted for the molasses in this recipe.
Instructions
- 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.
- 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.
- 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.
- 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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