This dip is as tasty as it is pretty! My mother has been making it for years…and the guests around her table are always reaching for more! It’s usually polished off ’til the last drop. This is because it’s not only good with challah, matzo, or crackers…it’s also delicious as a side eaten together with fish, meat, or chicken!
For a cute and make-ahead real-food Mishloach Manot, send this dip to friends and family together with Whole Wheat Garlic Pita Chips, Caramelized Red Onion Dip, and Roasted Eggplant Dip.
Preheat the oven to 450 degrees Fahrenheit. Prepare two baking sheets by lining them and spraying them well with cooking spray.
Cut the peppers in half. Remove the seeds and membranes from the inside and place them on one baking sheet, skin side up.
Cut the tomatoes in half and place them on the other baking sheet, skin side up.
Place the pans in the oven. Roast the vegetables for 10–12 minutes, switching the one on top shelf to bottom and bottom to top halfway through.
After 10–12 minutes, turn off the oven leaving the trays inside for another 10 minutes. The reason for this is to enable easy peeling of the vegetable skins.
After 10 minutes, remove from oven. When cool, remove skins from the peppers and tomatoes. Then dice the vegetables or cut them in small, long thin strips – whatever you prefer for presentation.
In a deep skillet, place olive oil and garlic on a medium flame. Let the garlic remain there until it begins to simmer. Add the cut peppers and tomatoes. Leave it to simmer for 15–20 minutes.
Season with salt, pepper, and cayenne red pepper.
Turn off flame. Let cool a bit. Transfer to an airtight container. Serve room temperature or warm.