• 536b146f500b6354fb8f7b7f2df44c73

Roasted Red Pepper Dip

Smoky and sultry, this is a sophisticated dip for pairing with Homemade Potato Chips (of course, they make store-bought ones taste better too). You can roast the peppers yourself or use jarred.

Prep
Cook
Serves 3people
Ingredients
1
dried guajillo chile
2
medium roasted red bell peppers, skinned and seeded
1
medium clove garlic, chopped
1/4
cup toasted, shelled pumpkin seeds (pepitas)
3
tbs extra-virgin olive oil
1
tbs tomato paste
2
tsp red wine vinegar or sherry vinegar
1
tsp granulated sugar
1/2
tsp smoked paprika
kosher salt and freshly ground black pepper
Directions
1.
In a medium bowl, cover the chile with boiling water. Set aside for 30 minutes, using a spoon or small plate to keep the chile submerged. Drain, remove the stem and seeds, and roughly chop.
2.
Put the chile and all the remaining ingredients but the salt and pepper in a food processor and process until smooth. Season to taste with salt and pepper. Let the dip stand at room temperature for 30 minutes before serving so the flavors can develop.
3.
Make Ahead Tips
4.
The dip can be made up to a week ahead, covered and refrigerated.

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