It’s the height of summer here in Sacramento, which means I’m just sweating all the time. When the heat wavers between 90ºF to 100ºF every day, all I want for lunch and dinner are light meals. Often, that translates to me grazing on vegetables, crackers, cheese, and dip.
With the abundance of peppers showing up at the farmers market, I tried making a roasted red pepper dip for my grazing sessions. To give the dip more flavor, I added gochujang, Korean fermented red pepper (or chili) paste. The sweet, savory, and spicy flavors of gochujang complement the natural sweetness of the bell peppers. I also added a bit of soy sauce to give the dip more depth and umami flavor.
This red pepper dip is so tasty and versatile. I have made it 5 times in the past few weeks, using it as a dip and a sauce for pastas, salads, and stir fried vegetables. Seriously, you’ll want to eat the dip with everything!
COOKING NOTES FOR ROASTED RED PEPPER DIP
ROASTING RED PEPPERS
The first thing you need to do is roast 3 large red bell peppers in the oven. Place them on a foil-lined baking sheet and roast them at 400ºF (205ºC) for 35 to 40 minutes, until the skins have blistered and blackened. Once they’re cool enough to handle, carefully peel the thin skins off and remove the stem and seeds. The pesky seeds will cling onto the peppers, so I like to rinse the peppers under some water to get rid of the seeds easily.
This process of roasting and preparing the peppers may sound tedious, but the effort is worth it. You can use jarred roasted red peppers to save time. However, I have found that jarred peppers have a slightly bitter flavor that’s difficult to mask with other ingredients. That’s why I prefer to use freshly roasted red peppers, even if they take more time to prepare.
BREAD CRUMBS & SLICED ALMONDS
The roasted red pepper dip is loosely adapted from this muhammara recipe. What I love about the muhammara recipe is that it uses bread crumbs and walnuts to give the dip texture. To give his dip a similar texture, I added bread crumbs and sliced almonds.
You can use any type of bread crumbs for this recipe. I’ve tested the recipe with a more granular variety of bread crumbs and a flaky Japanese-style panko (see photos above). Both worked well for this red pepper dip. While I used sliced almonds for this recipe, you can also use pine nuts or walnuts.
GOCHUJANG
Gochujang is often made from gochugaru (Korean sun-dried pepper flakes), rice flour, soybean flour, and barley malt. Many store brands mix in other seasonings, such as garlic and corn syrup, to give the paste a different flavor profile. It’s also worth noting that many brands use corn syrup or malt syrup to speed up the fermentation process. Some premium brands omit the use of syrups, opting to let the gochujang age naturally for a longer period of time.
You’ll most commonly find gochujang sold in plastic tubs. I often buy Mother-In-Law’s gochujang, which comes in a glass jar. I like this brand because it’s relatively easy for me to find, and it’s not too sweet. I also like the subtle heat that slowly builds. If you want to explore other brands of gochujang, I’ve found the reviews from America’s Test Kitchen to be very helpful.
One final note: some brands, like Mother-In-Law’s, use wheat flour in their recipe. If you are gluten free, make sure to check the ingredients list before you buy gochujang!
WAYS TO USE ROASTED RED PEPPER DIP
Although this red pepper dip is technically a dip, you can use it in so many other ways. I love slathering it on bread, tossing it with pasta, and using it as a sauce for stir fried vegetables. I even use it as a dip for my corn mochi waffles! If you plan to use it as a sauce for pasta, I suggest thinning out the sauce slightly with some reserved pasta water.
Roasted Red Pepper Dip with Gochujang
Ingredients
- 3 large red bell peppers rinsed (see note 1 if you want to use jarred roasted peppers)
- 1/2 cup (50g) sliced almonds
- 1/2 cup (30g to 75g) bread crumbs (see note 2 for varieties)
- 1 clove of garlic (see note 3)
- 3 to 4 teaspoons gochujang I prefer 4 teaspoons (see note 4)
- 2 to 3 tablespoons lemon juice about 1/2 a large lemon
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon maple syrup can sub with honey or brown sugar
- 1 tablespoon soy sauce
- 3/4 teaspoon chili flakes
- 1 1/2 teaspoons toasted sesame oil
- pinch of salt to taste
Instructions
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Preheat the oven to 400ºF (205ºC). Line a baking sheet with aluminum foil, and place the peppers on top. Roast the peppers for 35 to 40 minutes, flipping them halfway through baking. The skins of the peppers should have blistered and blackened. Let the peppers cool for 25 to 30 minutes. The peppers will deflate as they cool and the skins should look wrinkly and loose.
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Once the peppers are cool enough to handle, peel the thin skins off the peppers. Then, remove the stem and seeds. The seeds will cling onto the flesh of the peppers. To make cleaning easier, I like to rinse the peppers under water to get rid of the seeds easily. Set the peppers aside.
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While the peppers are roasting, toast the sliced almonds in a skillet over medium heat for 4 minutes, until they turn slightly golden. Transfer the almonds to a bowl so they stop browning.
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Add the peppers, toasted almonds, breadcrumbs, 3 teaspoons of gochujang, 2 tablespoons of lemon juice, olive oil, maple syrup, soy sauce, chili flakes, sesame oil, and salt to the bowl of a food processor. Blend until smooth. Taste the sauce and adjust the seasonings to suit your taste. You may want to add more gochujang (I like adding 1 more teaspoon), lemon juice, or salt.
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Serve the roasted red pepper dip with vegetables, crackers, or bread. Store leftovers in a tight container and refrigerate for up to 1 week.
Notes
- Roasted Red Peppers: I have a strong preference for freshly roasted red bell peppers, as I find jarred ones to be slightly better. However, if the jarred variety is all you have on hand, use 1 1/2 cups of peppers (about 300 to 350g).
- Bread Crumbs: You can use more granular bread crumbs or the very flaky Japanese-style panko. Different types of bread crumbs vary in weight, which is why you see a weight range listed in the ingredients list.
- Garlic Lovers: If you want richer garlic flavor in the dip, I highly recommend roasting a head of garlic while you roast the peppers. Slice off about 1/4 inch from the top of the head of garlic, drizzle with a little olive oil, wrap the garlic in foil, and place on the sheet pan. Once the garlic cools, add all the roasted cloves of garlic for the dip.
- Gochujang: Different brands of gochujang taste different, which is why I suggest using 3 teaspoons (or 1 tablespoon) of the paste to start. Then, taste and add more as necessary. Some brands of gochujang, such as Mother In Law’s, use wheat. If you are gluten-free, definitely check the label before buying gochujang.
Nutrition
LOOKING FOR ANOTHER DIP? TRY THIS:
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