Roasted Red Pepper Dip
This is a pantry-driven dip that improves the longer it sits. It works best when you leave the texture slightly coarse rather than blending it into a smooth paste.
Don't fear the char
The skin must be completely blackened to develop the necessary smoky depth. If you leave green patches, you lose the primary flavor profile.
- gas stove or broiler
- tongs
- mixing bowl
- food processor
What goes in.
- 3 largered bell peppers
- 1 cupwalnuts, toasted
- 1/2 cupbreadcrumbs
- 2 tbsppomegranate molasses
- 1 tspAleppo pepper or crushed red chili flakes
- 1 clovegarlic, peeled
- 3 tbspolive oil
- 1/2 tspsalt
Peeling made easy
Immediately after charring, drop the peppers into a bowl and cover it tightly with plastic wrap; the residual steam lifts the skin from the flesh.
The method.
Char the peppers
Place peppers directly over a high gas flame or under a broiler. Turn frequently with tongs until the skins are completely black and the flesh is soft.
Steam and peel
Place in a bowl and cover for 10 minutes. Use your fingers or a paper towel to scrape away the charred skin. Discard the stems and seeds.
Pulse the aromatics
In a food processor, pulse the walnuts, garlic, and chili flakes until they resemble coarse sand.
Combine
Add the peeled peppers, pomegranate molasses, salt, and breadcrumbs. Pulse until combined but still textured.
Finish
With the processor running, slowly stream in the olive oil until the mixture emulsifies.
Other turns to take.
Spicy Version
Add one small charred jalapeño or serrano during the processing step for a sharper heat.
Citrus Variation
Substitute fresh lemon juice for half of the pomegranate molasses if you prefer a sharper acidity.
When it doesn't go to plan.
Toast the walnuts in a dry skillet over medium heat for 3 minutes until they smell fragrant; do not walk away, as they burn quickly.
If the dip is too thick, add a tablespoon of water or extra olive oil to reach your preferred consistency.
This dip keeps in the refrigerator for up to five days; bring it to room temperature before serving to allow the flavors to wake up.
The ones that keep coming up.
Can I use store-bought jarred roasted peppers?
You can, but they often lack the smoky, charred character of peppers roasted over an open flame. If using them, ensure they are thoroughly drained.
What if I don't have pomegranate molasses?
Combine one tablespoon of balsamic vinegar with one teaspoon of honey as a substitute, though the depth will be slightly different.
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