Susan G Komen  
I've Been Diagnosed With Breast Cancer Someone I Know Was Diagnosed Share Your Story Join Us And Stay Informed Donate To End Breast Cancer
Home > Roasted red pepper dip

Roasted red pepper dip

Recipe Information

Servings 32
Preparation Time 15 Minutes
Cook Time 30 Minutes
Total Time 45 Minutes
Difficulty Easy
Main Ingredient Chili Peppers; Roasted Red Peppers; Tomatoes
Category Fruit; Vegetables
Meal Brunch; Lunch; Dinner; Snack
Type Appetizer; Side Dish
Subtype Dip/Spread
Cuisine Mexican
Cook Method Stove Top
Diet Gluten Free; Low Fat; Low Calorie; Low Cholesterol; Low Carb; Heart Healthy; Vegetarian


  • 1 (14.5 ounce) can diced tomatoes with green chili peppers, with liquid

  • 1 (7 ounce) jar roasted red peppers 

  • 3/4 cup onion, diced

  • 1/3 cup red wine 

  • 5 tablespoons brown sugar 

  • 2 fresh hot chili peppers, seeded and chopped

  • 2 tablespoons tomato paste 

  • 2 tablespoons distilled white vinegar 

  • 2 teaspoons garlic, chopped

  • 1/2 teaspoon dried oregano 

  • 1 1/2 teaspoons cumin seeds 



  • Add all of the ingredients to a large saucepan. Boil the mixture and then turn down the heat to simmer for 30 minutes.

  • After it has cooked for 30 minutes, pour mixture into a blender. Blend the mixture to the consistency of choice.

  • Place the mixture into a bowl and refrigerate for 4 hours or until chilled.


Nutrition (per serving)

  • Calories: 17 cal

  • Total fat: 0g

  • Saturated fat: 0g

  • Cholesterol: 0mg

  • Sodium: 144mg

  • Potassium: 57mg

  • Carbohydrate: 4g

  • Fiber: 0g

  • Protein: 0g