We love tortilla chips and are always happy to find tasty chip spread recipes.
This recipe and photo comes from McCormick Spices website.
Ingredients
Serves: 16
Serving Size: 2 tablespoons
1 pound green bell peppers
1 pound red bell peppers
1 pound plum tomatoes
1 tablespoon McCormick® Paprika
1 teaspoon McCormick Gourmet™ Sicilian Sea Salt
1/2 teaspoon McCormick® Cumin, Ground
1/2 teaspoon McCormick® Garlic Powder
1/2 teaspoon McCormick® Red Pepper, Ground
1/4 teaspoon McCormick® Red Pepper, Crushed
1 tablespoon sugar
1 tablespoon tomato paste
1 tablespoon fresh lemon juice
Directions
Preheat oven to 350°F.
Place bell peppers on large baking sheet and roast 30 to 40 minutes or until skins begin to blister. Turn peppers after 20 minutes. Transfer to a large paper bag. Close bag and let stand 15 minutes or until bell peppers are cool enough to handle. Peel off blistered skin and remove tops, ribs and seeds. Coarsely chop bell peppers and set aside.
Make an X in the bottom of each tomato and place in saucepan of boiling water for 10 seconds. Transfer tomatoes to bowl of ice water with slotted spoon. Peel off skin and coarsely chop tomatoes.
Make an X in the bottom of each tomato and place in saucepan of boiling water for 10 seconds. Transfer tomatoes to bowl of ice water with slotted spoon. Peel off skin and coarsely chop tomatoes.
Place bell peppers, tomatoes and seasonings in skillet on medium-low heat. Cook 35 to 45 minutes or until vegetables are very soft and stir frequently so mixture does not stick to the bottom of pan. Stir in sugar and tomato paste. Cook 15 minutes, stirring frequently until thickened. Stir in lemon juice.
Serve warm or at room temperature with pita, chips or crackers. You can also refrigerate until chilled to serve cold.
