Peppers are one of my very favorite vegetables. But we really only eat them when they’re in season. For one thing, they’re expensive, and for another, we like to eat organic peppers from local fields rather than the hot houses.
Peppers are allowed on GAPS early on – however, our family decided to wait before introducing any nightshades (tomato, eggplant, peppers, potatoes) because they are often considered inflammatory. With Kid2’s joint problems, we didn’t want to take our chances. But after about 6 months on GAPS we started occasionally eating them and fortunately for us, they haven’t been a problem!
This dip is a nice way to enjoy peppers with a little heat. It’s also a good way to preserve the harvest for the colder months ahead.
- 1 lb peppers – I used 3 poblano peppers plus some Italian sweet peppers and Cherry Bomb peppers from my garden
- 1 fleshy tomato – I used a large, sweet, yellow tomato from my garden
- 1 cup of beef stock
- 1 onion, minced
- 2 cloves garlic, crushed
- Wash the peppers and cook them over a flame, turning frequently, until the skin is bubbling and the flesh is soft. You can do this on a gas burner or on the grill, like I did. If you don’t have access to either of those, you can cook them under the broiler.
- Using gloves, remove the stems and seeds from the peppers.
- Score your tomato with an “X” at the bottom, then drop it into boiling water for a few seconds, pull it out, and peel it.
- Add all ingredients to a small pan and simmer at a gentle boil until all ingredients are very soft.
- Turn down the heat and use a stick blender to puree the dip. If the dip is too shallow to keep the blender submerged, tip the pan while blending, or pour it all into a stand blender and use that instead.
Serve hot as a sauce, or let set in the fridge. It makes a great dip for a sharp cheese, veggies, or any kind of savory cracker. This can also be frozen and pulled out later, when peppers are no-where to be found!