This one is really easy to make and goes well either as a salsa or as a dip. I served it with nachos and it went really good.
Ingredients (for about 2 lb):
- 6 red bell peppers
- 1 chili pepper (or more, if you want it with an extra heat)
- 6-7 garlic cloves
- 6 tbsp freshly squeezed orange juice
- 4 tbsp freshly squeezed lemon (or lime) juice
- 4 tbsp EVOO
- 1/2 tsp salt
- 1 tsp finely ground black pepper
- 1/2 tsp dried oregano
First, grill the bell peppers on direct high heat until blackened and blistered all around, about 15-16 minutes, turning occasionally. Then place in a bowl and cover with a plastic wrap for about half an hour. This will make it much easier to peel the peppers.
Once the peppers are cool enough to handle, peel and seed them, then place in a food processor bowl. Add the rest of the ingredients and pulse to coarsely puree it.
Store in the airtight jar refrigerated.