1/2 cup chopped drained bottled roasted red peppers
1/3 cup packed fresh coriander sprigs, washed well, spun dry and chopped fine
2 vine-ripened tomatoes, seeded and chopped fine
1 large garlic clove, minced and mashed to a paste with 1/4 teaspoon salt
2 tablespoons balsamic vinegar
1 teaspoon salt, or to taste
1/2 teaspoon freshly ground black pepper, or to taste
1/2 fresh jalapeño chile, seeded and chopped fine (wear rubber gloves)
cup 1/4 to 1/2 water, if necessary
Accompaniment: baked tortilla chips or crudités such as jicama or fennel
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Let's Make It
Preheat oven to 400°F. Prick potatoes with a fork and on a foil-lined baking sheet bake in middle of oven 1 1/2 hours, or until very soft.
Cool potatoes slightly and scoop flesh into a bowl. In a food processor purée potatoes with remaining ingredients, adding enough water to reach desired consistency.
Serve dip with chips or crudités.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.