This one of the shortest and easiest recipes I know. Seriously! All you need to do is roast the peppers. The rest – your food processor will do for you :).
Ingredients (for about 2 lb of dip):
- 6 red bell peppers
- 1 hot pepper (chili, jalapeno)
- 7-8 garlic cloves
- 6 tbsp fresh orange juice
- 5 tbsp fresh lemon or lime juice
- 4 tbsp extra virgin olive oil
- 1/2 tbsp salt
- 1/2 tbsp ground black pepper
First, grill the bell peppers on direct high heat until blackened and blistered all around, about 15-16 minutes, turning occasionally. Then place in a bowl and cover with a plastic wrap for about half an hour. This will make it much easier to peel the peppers.
Once the peppers are cool enough to handle, peel and seed them, then place in a food processor bowl. Add the rest of the ingredients and pulse to coarsely puree it.
Store in the airtight jar refrigerated.