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Sweet and Spicy Red Pepper Dip

2 tablespoons extra virgin olive oil
1 large onion, chopped
1 jalapeno, seeded and minced
4 garlic cloves, minced
6 large red bell peppers, roasted, peeled, and seeded
1 tablespoon plus 1 teaspoon red wine vinegar
1 tablespoon balsamic vinegar
1 tablespoon light brown sugar
1 teaspoon ground cumin
Salt to taste


Heat the oil in a large skillet over medium heat. Add the onion and jalapeno and cook uncovered, stirring often, until the onion is browned, about 6 minutes. During the last minute, add the garlic. Let cool slightly. Combine the red peppers, onion and garlic, red wine vinegar, balsamic vinegar, brown sugar, and cumin in a food processor and process to a puree. Season with salt. Transfer to a medium bowl and let cool completely, then cover tightly and refrigerate until chilled, at least 1 hour, or up to 2 days. Transfer to a serving bowl and serve chilled.

Source: www.cookstr.com