In Honor of Shabbos: Yussi Weisz’s Roasted Jalapeno Dip
Do you love a spicy dip with your challah? Get your jalapeno peppers and let’s get going.
When Esti Waldman asked me to create some “heimish” Shabbos recipes with a twist for this series of לכבוד שבת קודש, I couldn’t fall asleep that night. I was thinking about how to take a “heimish” recipe that I’ve been making for years and put a twist on it.
Once Friday morning came around and I started my weekly לכבוד שבת קודש Instagram story, I got into my zone. I started reading my wife’s list of what she wanted me to make for Shabbos that week (yes she shops, creates the menu and cleans up after the mess every week!) and I saw the jalapeno pepper dip which is one of her favorites. Those of you following me along for long enough know that we like spicy in our family!
So instead of making the traditional version I’ve been doing for years, I decided to “twist” this one up a little. I took the jalapeno peppers and garlic and roasted them in the oven with olive oil for 25 minutes and then went from there. The roasting gave the dip a whole new meaning.
Preheat oven to 450F. On a baking sheet, combine jalapenos, green pepper, garlic, and olive oil. Roast for 25 minutes. Let cool for a bit.
In a blender fitted with an “S” blade, combine them with the raw jalapeno and garlic. Add salt, parsley, and lemon. Blend to combine.
Add in mayonnaise. I use only 4 tablespoons, but you can add a lot more. If you’re not a mayonnaise person, you can enjoy this as is (careful it’s spicy!).
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Yussi Weisz
Yussi Weisz has been in the kosher restaurant business since 2001.
18 years and 3 restaurants later he has landed himself in the fast-food business. Snaps Kosher, in the Westgate Plaza Lakewood. Actually, his slogan says, not fast food, good food fast.
Yussi has a special love for Shabbos, and believes there is so much more we can do to honor each Shabbos. For teens at risk that keep Shabbos Yussi gives out special Shomer Shabbos Gelt cards, that can be cashed in at his restaurant for a free meal. For people at home cooking for Shabbos, “Just say it” “Lkovod Shabbos Kodesh” every time you prepare something. This way we can enhance the Shabbos, for ourselves and our kids, for a hefty dose of humor while Yussi prepares his own L’kovod Shabbos Kodesh, just follow along his Friday insta stories
Lkovod Shabbos, Shmiras Shabbos, Kedushas Shabbos
The power of Shabbos will transform our entire week in to something higher!
just trying to figure this recipe out b/c it looks like something my family would really like. Do you blend the roasted vegetables & the raw ones all together? Thanks!
This is so spicy that I cannot eat it and I left out the raw jalapeño. Just a warning to wimps like me maybe remove the seeds from all but one of the jalapeños before roasting g. It smells delicious!
How do you make this mild?
Remove the seeds
Add more mayo
just trying to figure this recipe out b/c it looks like something my family would really like. Do you blend the roasted vegetables & the raw ones all together? Thanks!
Thats what it states in the recipe
Actually, it isn’t clear.
Step 2 states:
In a blender fitted with an “S” blade, combine mixture the raw jalapeno and garlic.
That’s not a cohesive sentence, and makes the recipe unclear.
I’d assume you add more mayo to make it more mild
Yussi you did it again. But for your favorite uncle I’ll add a habenero.
De MemA
Can this dip be frozen?
I love this recipe so much. I keep eating it until my tongue feels like its burning off, then I continue eating it..
Do you use the parsley with the stem or use the leaves only?
This is so spicy that I cannot eat it and I left out the raw jalapeño. Just a warning to wimps like me maybe remove the seeds from all but one of the jalapeños before roasting g. It smells delicious!
Can I leave out the lemon juice? We don’t use Succos. Only if you can’t taste it, Can you?