Yussi’s roasted jalapeno dip is one of his most popular. Watch him make this dip recipe and two other delicious ones on Baruch Hashem It’s Shabbos.
Slice nine jalapenos in half. Place on cookie sheet. Add 12 cloves garlic and add the olive oil all over it.
Place in preheated 400-degree oven for 15 to 20 minutes, or until the edges start browning. Remove from oven and let cool.
Once cooled, add to food processor with one raw jalapeno, one raw garlic clove, salt, mayo, parsley, and scallion, and the lemon juice and blend for two to three minutes.
Delicious!!! Halved the recipe and got tonz, can this be frozen? How long does it keep in the fridge?
Yussi doesn’t recommend freezing it but he says it will stay good in the fridge for up to 3 weeks.
Its probably one of the best jalapeno dips I ever had.
It’s extremely hot though, If you want it to be a little more mild then add a little bit of sugar and a little less jalapeno
Taking out the seeds, reduces the heat. (before roasting).
I made the roasted jalapeno dip for Shabbos and I’ve got to say it’s the best jalapeno dip I ever tasted!
Made the roasted jalapeño dip and it was PERFECT!!!!!! Will definitely be making again!
delicious!! started making it every week! thank you!
Question…making this now. Instructions say scallion bit itnis not.in the ingredients list! How many/what measurment?
If you watch the show, you will see that he throws in two or three scallions.
My guest loved this dip! My curiosity, Who’s the Rabbi in the pic?
I made the roaster pepper dip last Shabbos- It was so good that there was none left and I am making another batch for this Shabbos!
Thanks Chef Yossi, and everyone remember to say “לכבוד שבת קודש”!!!!!!!!!!!!!!!!!!!!!!!!!!!
Where can I get some of those BHIS stickers/labels???
Unfortunately they are not for sale, only Yussi has them 🙂