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Parve
Easy
10 Servings
Allergens 
No Allergens specified
30 Minutes
Diets
I’m a very big dip person. Every shabbos, there’s at least one dip on the table served with Challah. While I tend to lean towards mayo-based dips, I decided to switch things up to use up some peppers I had in the fridge. The results were delicious. This is great as a topping on challah on its own, or pairs really well with chummus.
1 tablespoon oil
1 onion, diced
1 orange pepper, diced
8 ounces Shishito peppers, sliced
3 jalapeño peppers, with most, but not all, ribs and seeds removed, diced
2 tablespoons Tuscanini Tomato Paste
1 teaspoon garlic powder
1 teaspoon Gefen Onion Powder
1 tablespoon Pereg Cumin
1/2 teaspoon salt
In a large, deep frying pan (with a cover, you will need it later), heat the tablespoon of oil over medium high heat.
Sauté the onions until soft.
Add the orange pepper, shishito peppers, and jalapeños.
Cover, and cook until soft (about 10 minutes).
Add the tomato paste, garlic powder, cumin, and salt.
Mix until well combined. Lower heat to low, cover, and allow to cook for another 10 minutes, stirring every couple of minutes to prevent the sauce from burning.
Serve with challah, chips, or crackers.
Yields: about 1 and 1/2 cups
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