Baked Pepper Dip
6 servings
60 minutes
The hotter the pepper in the pepper dip, the better. However, it's a matter of taste. Like the sweetness of the peppers: if it seems insufficient, you can correct it with a pinch of sugar.
1
Place whole peppers (sweet and hot) on a baking sheet lined with parchment paper and send them to the oven preheated to 200 degrees for fifty minutes. After twenty to twenty-five minutes, turn them to the other side for even cooking.
- Chili pepper: 2 pieces
- Red sweet pepper: 1 kg
2
Place the prepared sweet peppers in a sieve over a bowl and carefully remove their seeds, partitions, and skin. The bowl will help retain the juice for later use. Clean the hot peppers of excess without a sieve.
- Red sweet pepper: 1 kg
- Chili pepper: 2 pieces
3
Transfer all the peppers to a bowl, add walnuts, crackers (preferably not too salty), narsharab, lemon juice, cumin, salt, olive oil, and one or two tablespoons of juice left from the sweet peppers. Blend the mixture until it becomes a smooth puree. If the sauce is too runny, you can add a couple more crackers, and if it's too thick, add water or pepper juice. Refrigerate for an hour.
- Shelled walnuts: 100 g
- Crackers: 50 g
- Narsharab (pomegranate sauce): 3 tablespoons
- Lemon juice: 1.5 tablespoon
- Ground cumin: 0.5 teaspoon
- Salt: 0.8 teaspoon
- Olive oil: 2 tablespoons
- Red sweet pepper: 1 kg
4
Roast pine nuts in a dry pan. Garnish the chilled dip with them and serve immediately.
- Pine nuts (pinoli): 50 g
