Peppers are with us year-round, but they are at their best when picked fresh. So, look for them first at farmers markets, and give them a try in this versatile dip recipe, featured in the new “From Seed to Skillet” (Chronicle Books, $30) by Jimmy Williams and Susan Heeger.
“When our peppers ripened in mid-summer, we put them in everything from eggs to soup, and we still couldn’t eat them fast enough,” the authors write. This dip is “a snack food and we spread it, slightly warm, on crackers or bread. Sometimes, for dinner, we’d even dip our ribs or chicken in it, we so loved the combination of crispness and sweetness that resulted from cooking half the peppers and leaving half of then raw before blending the two together.”
Sweet Pepper Dip
1/4 cup olive oil or coconut oil
1/4 medium onion, chopped
1 clove garlic, chopped
6 large sweet bell peppers, red and yellow, sliced into strips, divided use
Salt, to taste
Freshly ground pepper, to taste
Warm the oil in a large frying pan and sauté the onion and garlic over medium heat until softened. Add half the sliced peppers and cook until they’re very tender.
Let cool slightly, then scrape the contents of the pan into a blender, add the rest of the peppers, and purée until fully smooth. Season with salt and pepper.
Makes about 2 cups.
“From Seed to Skillet” by Jimmy Williams and Susan Heeger