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Roasted Red Pepper Dip I

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An exciting blend of ingredients comes together to form a wonderfully zesty dipping sauce for chips. For a hotter sauce, use more peppers!

Ingredients {{adjustedServings}} servings

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Original recipe yields 32 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 17 kcal
  • < 1%
  • Fat:
  • 0.1 g
  • < 1%
  • Carbs:
  • 3.8g
  • 1%
  • Protein:
  • 0.3 g
  • < 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 144 mg
  • 6%

Based on a 2,000 calorie diet


  1. In a large saucepan, place diced tomatoes with green chile peppers, roasted red peppers, onion, red wine, brown sugar, hot chile peppers, tomato paste, distilled white vinegar, garlic, oregano and cumin seeds. Bring to a boil, then reduce heat and allow mixture to simmer approximately 30 minutes.
  2. Place mixture in a blender, and blend to desired consistency. Chill in the refrigerator 4 hours, or until cold, before serving.
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Excellent and tasty. Love the red peppers.


I didn't want this to be salsa-y, as other reviewers pointed out, so I did not put in the cumin, and instead used Italian herbs. It is good. I think less sugar next time (although I didn't put in the full amount called for originally)-its still too sweet. Fresh basil is nice in it. A bit more cooking to reduce it and maybe a splash of olive oil would make it more like what I was looking for.


I've made this twice now and really enjoy the taste - although I would call it SALSA, not a dip. The first time I processed the ingredients in my food processor/blender as stated and found this step uneccesary (became too liquidy) . The second time I did not use the food processor/blender - just chopped up the red peppers before cooking (everything else is chopped already) - the results were a mildly SWEET tasting salsa. Easy and delicious.