Roasted Pepper Dip

Dini20

Thu, Jan 12 2012, 7:58 pm

In kosher palette (or kosher by design - not sure) there's a recipe for chicken cutlets with pesto & red pepper sauce. I use that as a red pepper dip. If you don't have that cookbook let me know & I'll post it.

lollygirl

Thu, Jan 12 2012, 10:06 pm

1 roasted red pepper or 1 (7 oz) jar red peppers, drained
3 garlic cloves
2 tbsp olive oil
1 tbsp lemon juice
dash red pepper sauce
1 cup mayonnaise

In the food processor bowl fitted with a metal blade, process the roasted red pepper, garlic, olive oil, lemon juice, and red pepper sauce. Pulse a few times until smooth. Add the mayonnaise and pulse a few times until combined. Refrigerate until ready to use.

shanie5

Sat, Jan 14 2012, 10:08 pm

IamI wrote:

http://imamother.com/forum/viewtopic.php?t=52023&highlight=red+pepper
http://imamother.com/forum/vie.....plant

The second one is a favorite in my house.

Mrs Bissli

Sun, Feb 12 2012, 8:40 pm

Mouhammara (red pepper, chilli and walnut dip)
2 sweet red peppers, cored and quartered
2 clove garlics
1 small to medium onion, chopped very finely in food processor or grated
1/2 slice of bread
3/4 cup walnut pieces
1/3 cup olive oil
1 tsp salt
a very small pinch of cumin
2-3 tbsp harissa (use lss if you don't want much heat)
2 tbsp pomegranate molassess/syrup (optional)

Place red peppers skin up in a shalow baking pan lined with a foil, sprinkle with a bit of salt. Heat grill/broiler and grill till the skin is completely charred. Cover/wrap the foil up, let steam till cool to handle. Peel off skin. Toast walnuts for a few minutes, remove skins if preferred. Whizz bread in a food processor to make breadcrumbs. Add all ingredients (including liquid from roasted peppers) and process (using pulses) briefly till thick paste forms. It should be still chunky somewhat, not too smooth. Adjust seasoning. Great served with pita triangles or crudite. Freezes well.