The Jalapeno Dip: How to Make It

It’s not overly spicy, but it still has a kick. You can also adjust heat as you like by adding more jalapeno, or removing seeds from the one that’s included in the recipe. Either way, this flavorful dip or spread will be a favorite on the Shabbos table.

Jalapeno Dip

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

1. In a food processor using the s blade or chopper, place the peppers, carrot, garlic, jalapeno and onion. Blend/ chop until finely diced but not blended. Toss with oil and seasoning. Taste and adjust seasoning as needed. If you want it spicier, add another jalapeño. If you don’t want any heat, remove the seeds from jalapeño before blending. Let sit a few hours for flavors to combine.