Red Pepper Dip from the Public Health Cookbook by the Seattle and King County Department of Public Health—original source of recipe, government resource in the public domain

  • Cook Time: 30 minutes
  • Serves: 12



  1. Roast the peppers:
    1. Cut peppers into quarters and remove stem, seeds, and membranes.
    2. Line a baking sheet with foil. Place peppers down on foil, skin side up and press each segment to lie flat on sheet.
    3. Bake in an oven at 425 °F for 20 minutes or until skin is blackened and blistered.
    4. Remove peppers from oven and place in a paper bag. Close bag and let cool for 10 minutes.
    5. Peel and discard skins.
  2. Place peppers in a food processor, cover and blend until finely chopped.
  3. Add tomato paste, sugar, thyme, salt, red pepper flakes and garlic. Cover and blend until smooth.

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