1/4 cup diced Roasted Red Pepper, more or less to taste
Optional: sambal oelek or chili paste of your choice
chips or vegetables, for dipping
In a small bowl, combine the sour cream and roasted red peppers until well combined.
Taste and add sambal or chili paste (optional) if the dip is not spicy enough.
Serve with chips and vegetables for dipping.
Easily Roast Red Peppers at Home:
If you want to roast them on the barbecue, place them directly on the grill and turn as they become charred. Skip to the peeling instructions below.
Turn on your broiler/grill and place the red peppers on a rack which is placed on a cookie sheet/baking tray; put the peppers on top and place under the broiler. Turn as they become charred on each side. When they are done, they will look like this. Don’t overcook them or the end result will be mushy peppers.
Working with your roasted pepper:
While they are still hot, take one pepper at a time and keeping it on a plate, peel off all the skin. It’s very easy, as you can see.
After all the peppers are peeled, it’s time to remove the stem and deseed them. Just tear out the stem, open up the pepper with your fingers (this is the messy part) and pull out the seeds; easy-peasy!
Now use the peppers as you wish! They’re ready for this dip, sauces, hummus, antipasto, and much more!
Mothers Secret Recipes of Comfort Food & Culinary Inspiration from an Organic and Allergen-free Approach