Roasted Red Pepper Dip With Cumin, Lime And Coconut Milk

• 5 red bell peppers
• 1 large tomato
• 1 large lime, juice and zest
• 1 teaspoon kosher salt, to taste
• 1 1/2 teaspoons cumin seeds
• 5-6 teaspoons coconut milk
• 1 teaspoon creme fraiche
• 1 teaspoon cilantro, minced

1. Roast the bell peppers and tomato; peel and seed. Drop in a blender and puree. Place the pureed mixture in a small pot.
2. Toast the cumin seed in a dry skillet and grind to a powder using a coffee or spice grinder.
3. Add the lime juice and zest, salt, toasted cumin powder, coconut milk and creme fraiche to the pot with the pureed pepper mixture. Heat up and cook for at least 15 minutes to meld the flavors together. Cook as long as 30 minutes for a thicker dip.
4. Chill and correct for seasoning. Serve with chips, crackers, cheese strips or veggies.

red bell peppers, tomato, lime, kosher salt, cumin seeds, coconut milk, creme fraiche, cilantro

Taken from food52.com/recipes/8923-roasted-red-pepper-dip-with-cumin-lime-and-coconut-milk (may not work)