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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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