Friday, September 27, 2013

Smoky Roasted Pepper Dip



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I was browsing through a cooking magazine recently when I came across a recipe for a red pepper dip accompanied by homemade pita chips. One of my favorite enchilada recipes leaves me with half a jar of roasted red peppers, and my falafel recipe leaves me with a couple of leftover pitas, so I thought this was a perfect way to use up some ingredients languishing in my freezer.

When I had the ingredients later, I couldn't find the recipe. Then I decided that I didn't need someone else's recipe for something simple like this, so I came up with my own.  What I ended up with  is a riff on the Spanish romesco sauce, but smoky and with a deeper flavor. We could not get enough of this. I will definitely be making it again.

Smoky Roasted Pepper Dip

See the end for instructions for making the pita chips. This is also great with tortilla chips.

3/4 cup diced roasted piquillo or red peppers (I used half of a 12-ounce jar)
1/2 cup sliced blanched almonds
1 clove garlic, coarsely chopped
1 tablespoon olive oil
1 tablespoon tomato paste
1 tablespoon water
2 teaspoons red wine  or sherry vinegar
1/2 teaspoon smoked paprika
1/2 teaspoon cumin
1/2 teaspoon ancho chili powder
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper

Puree all of the ingredients, red peppers through black pepper, in a food processor.

Makes 1 cup.

To make the pita chips, preheat the oven to 400 F. Cut 2 or 3 small pita rounds into 4 pieces and then separate the pieces into halves. Brush both sides lightly with olive oil.  Bake in a single layer for 6-8 minutes until just starting to brown.


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