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Recipe by Rabbi Hanoch Hecht

“Rabbi’s Heat” Jalapeno Dip

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This spicy jalapeno dip was featured on the Food Network when I competed on it and got rave reviews from the judges. It’s a staple in our home every Shabbos, and our guests beg for the recipe.

Ingredients

Rabbi's Heat

  • 3 jalapeños, thinly chopped or diced

  • 3 cloves garlic, such as Mr. Dipz Peeled Garlic, thinly chopped or diced

  • a pinch of salt

  • 1 teaspoon za’atar

  • Bartenura Olive Oil, to cover

  • fresh Italian parsley (you can also substitute a different herb like cilantro or dill)

Directions

Marinate

1.

Place diced or chopped peppers and garlic in a medium-sized bowl or container. Add chopped herbs, spices and olive oil to cover everything. Let sit for 30 minutes to allow heat to seep into oil.

Notes:

My favorite pepper is jalapeño because I feel it contains the perfect amount of heat, not as light as a chili and not as harsh as a habanero. Peppers themselves are not spicy, but they contain capsaicinoids that trigger receptors in our mouths. Capsaicinoids are found in the white lines running down the side of the pepper. In order to know how hot a jalapeño pepper is, look at the number of white lines running through it.

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Brocho
Brocho
4 years ago

how much parsley?? How much parsley do we use?

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So}mouwmin
So}mouwmin
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Reply to  Brocho
4 years ago

It seems as if you would chop up a handful and mix it with the jalapeno, garlic, and oil. You can use more or less depending on how much you like parsley.

Tina Longawa
Tina Longawa
1 year ago

How do you store this? Does it need to be refrigerated?

Tina Longawa
Tina Longawa
1 year ago

How do you store this? Does it need to be refrigerated?