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Tasty appetizer & tidbit recipes

Sweet, Smoky and Spicy Red Pepper Dip

Makes 1 ½ cups

  • 2 sweet red peppers
  • 1 tbsp. extra-virgin olive oil
  • ¼ yellow onion, thinly sliced
  • 2 tsp. minced jalapeño pepper (about 1 pepper, including some of the seeds for extra heat)
  • 2 tsp. ground cumin
  • ¼ tsp. minced garlic
  • ¼ cup extra-virgin olive oil
  • 1 Tbsp. blackstrap molasses
  • 1 Tbsp. fresh lime juice
  • 1 Tbsp. minced fresh parsley
  • Sea salt and fresh ground pepper


  1. Preheat the broiler.
  2. Roast the whole red peppers under the broiler (or over and open flame on a gas stove) until the skin blackens and chars. Place in a bowl and let cool.
  3. Peel off the blackened skin and discard.
  4. Cut the peppers in half; remove the seeds and core.
  5. In a small skillet, heat 1 Tbsp. oil over medium heat.
  6. Reduce heat slightly and cook the onion until translucent.
  7. Stir in the jalapeño pepper, cumin and garlic. Cook for 1 minute to release the fragrance.
  8. Remove from heat. Set aside and let cool.
  9. In a food processor fitted with a steel blade, combine the peppers, onion mixture, ¼ cup oil, molasses, lime juice, parsley and salt and pepper to taste. Puree until a smooth paste forms.
  10. Taste and adjust the seasoning.
  11. The dip can be refrigerated for up to 1 week. Let come to room temperature before serving.

Recipe by Lesley Stowe