Recipe by REDIRG
"This is a hearty hot, spicy dip that is delicious with corn chips. Tastes much different than you would imagine from the ingredients. Others who I have given this recipe to always want to leave out one ingredient or another. I don't recommend doing this, at least not the first time you make it, as I feel every single one of the ingredients adds something to the flavor."
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chopped green bell pepper
jalapeno peppers, seeded and chopped
blanched slivered almonds
1 (2 ounce) jar
pimento peppers, drained and chopped
1 (8 ounce) can
diced tomatoes, drained
1 (6 ounce) can
white sugar, or to taste
This is good. It is different kinda sweet and I do agree, make with all of the ingredients. I am not a big fan of green peppers but I followed the advice given and I am glad I did. Then you can adjust if you want to. I think that next time I might just add alittle more jalapeno just to spice it up a bit. Took a tally at the Super Bowl game and they thought it was great!! Thanks Redirg !! I will make this again.
I needed to find a dip that was gluten-free and dairy-free. This fit the bill. I’ve made it twice and it’s a big hit. I've been told I have to bring this to every get together.
The best way to describe the taste is a sweet-hot spaghetti sauce. I end up not taking it all to the party, so the leftovers I just throw into spaghetti sauce or chili I have in the freezer.
I partially agree that you should add all the ingredients the first time you make it. I’ve made it twice and the only substitution I would suggest is instead of jalapenos, use red pepper flakes. The first time I made this with jalapenos there was no heat, so I added a few sprinkles of red pepper flakes. The second time I made it I skipped the hassle of chopping jalapenos and added 1.5- 2 teaspoons of red pepper flakes. (I don’t like things too hot and this was the perfect amount of slow-building heat.)
Quick summary of my changes—no jalapenos, 1.5-2 tsp. red pepper flakes, jar of roasted red peppers (instead of pimentos) and 1.5 TBSP sugar.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 109
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