Sweet and Spicy Red Pepper Dip Recipe

  • 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
  1. 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.
  2. 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.
  3. Transfer to a serving bowl and serve chilled.