It’s not too spicy, but it still has that kick.
Is jalapeno one of your favorite dips on the Shabbos table? Now you can make it even better (and adjust the heat to your family’s liking!). Make adjustments by adding more jalapeno, or removing seeds from the one that’s included in the recipe.
Jalapeno Dip
Ingredients
- 1 large green bell pepper
- 1 half red bell pepper
- 1 small carrot, peeled
- 4 garlic cloves, crushed
- ½ small onion
- 1 jalapeno (with seeds)
- 3 tablespoons oil
- 1 tablespoon lemon juice
- 2 teaspoons kosher salt
- ½ teaspoons sugar
- ¼ teaspoons coriander
Instructions
- In a food processor using the s blade or chopper, place the peppers, carrot, garlic, jalapeno and onion.
- Blend or chop until finely diced but not blended.
- Toss with seasoning. Taste and adjust seasoning as needed.
Note: If you don’t want any heat, remove the seeds from jalapeño before blending.
Note: If you want it spicier, add another jalapeño.
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