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.
extra virgin olive oil, onion, jalapeno, garlic, red bell peppers, red wine vinegar, balsamic vinegar, light brown sugar, ground cumin, salt
Taken from www.cookstr.com/recipes/sweet-and-spicy-red-pepper-dip (may not work)