A middle eastern spread of red peppers - it's an excellent spread on pita bread, or a accompaniment to roast meat

  • 3 large red bell peppers
  • 2 1/2 tablespoons white wine vinegar
  • 4 garlic cloves, crushed
  • 2 red jalapeños or Fresno chiles, stemmed, seeded, chopped
  • 1 teaspoon ground cumin
  • 1 teaspoon kosher salt plus more for seasoning
  • 1/4 teaspoon freshly ground black pepper plus more for seasoning
  • 1/4 cup extra-virgin olive oil


  • Roast peppers in broiler or directly over gas flame, turning occasionally, until charred all over. Transfer to a large bowl, cover, and let stand 15 minutes. Stem, peel, and seed peppers; coarsely chop. 
  • Place peppers, next 4 ingredients, 1 teaspoon salt, and 1/4 teaspoon pepper in a food processor. Purée until very smooth. With machine running, gradually add oil. Season to taste with additional salt and pepper, if desired.