This recipe works as a delicious dip or condiment, but also makes for a quick way to cut steps off the “so many meals” Pesach season. Add a couple of tablespoons to a can of chopped tomatoes and you have a shakshuka or Moroccan salmon base. Spoon a few tablespoons over salmon or chicken and you have a perfectly seasoned dish ready to pop into the oven. Spread over matza for delicious dip or base for an excellent spicy matzo pizza or flavored “toast.” The spice level is to your preference, so if you aren’t a fan of spicy food cut back the Calabrian chili peppers, but if you love a bite, add in the whole jar!
In a blender, add all the ingredients and pulse until smooth. Serve alone or use as directed above.
If you cannot find a jar of roasted red peppers, roast your pepper at 400 degrees Fahrenheit for 20 to 25 minutes or until the skin is blistered. Transfer to a bag and remove the skin. Use as directed.
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