Recipe information
Yield
Makes about 3 cups
Ingredients
3
large red bell peppers
2
1/2 tablespoons white wine vinegar
4
garlic cloves, crushed
2
red jalapeños or Fresno chiles, stemmed, seeded, chopped
1
teaspoon ground cumin
1
teaspoon kosher salt plus more for seasoning
1
/4 teaspoon freshly ground black pepper plus more for seasoning
1
/4 cup extra-virgin olive oil
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Preparation
Step 1
Roast peppers in broiler or directly over gas flame, turning occasionally, until charred all over. Transfer to a large bowl, cover, and let stand 15 minutes. Stem, peel, and seed peppers; coarsely chop.
Step 2
Place peppers, next 4 ingredients, 1 teaspoon salt, and 1/4 teaspoon pepper in a food processor. Purée until very smooth. With machine running, gradually add oil. Season to taste with additional salt and pepper, if desired.
Nutrition Per Serving
One tablespoon contains: Calories (kcal) 16.1 %Calories from Fat 84.5 Fat (g) 1.5 Saturated Fat (g) 0.2 Cholesterol (mg) 0 Carbohydrates (g) 0.6 Dietary Fiber (g) 0.2 Total Sugars (g) 0.3 Net Carbs (g) t0.4 Protein (g) 0.1 Sodium (mg) 46.3