Spicy Barbecued Veggie Spread
Ever had an urge to eat something with a kick? Sometimes, salsa just isn't good enough. The solution? Fire up the barbecue and roast some veggies, put them through a blender, and enjoy!
Be careful, this'll burn a bit...
- 1 Chinese Eggplant, large
- 12 to 13 Jalapeño Peppers
- 1 Bell Pepper, red
- 2 to 3 Cloves Garlic
- 1/2 tsp Salt
- 1/2 tsp Paprika
Substituting Bell Peppers
Yes, of course you can substitute the red bell pepper for one of another color. Yellow and particularly orange bell peppers work well in this recipe.
I would avoid the standard green bell pepper, though... the green ones usually lack some of the natural sweetness that the others have, making the final product a little blander.
- Roast eggplant, bell pepper, and jalapeños over high heat. Skins should blacken and begin to flake slightly, vegetables should be soft and squishy when roasted sufficiently. Allow to cool for a few minutes before peeling.
- Carefully (and gently) peel the roasted veggies. Remove the stem top of the eggplant and the heart (seed clump) from the bell pepper. Don't worry about the seeds in the jalapeños, those can (and should) stay.
- Combine peeled vegetables in blender with two to three cloves fresh garlic.
- Mix contents together, starting slowly and gradually increasing speed to liquefy.
- Add salt and paprika to blended mixture. Blend again to distribute spices evenly.
- Transfer to a sealable container. May be consumed immediately or allowed to thicken overnight in refrigerator.
Peeling the Veggies
Peeling roasted vegetables is really much simpler than a lot of people make it out to be. The skin blisters, burns, and flakes when exposed to fire. After allowing a bit of time to cool, hold one end of the vegetable while gently plucking or wiping away the burned skin with your other hand. You won't need any tools or utensils... but don't be afraid to get your hands a little messy.
Don't worry about missing a seed or two, they won't hurt anything. And you can expect to have some black flakes remaining on the vegetables after you peel them - it's impossible to get everything off.
More detailed instructions on roasting and peeling a multitude of vegetables coming soon in another Hub.
|Serving size: 2 Tbsp|
|Calories from Fat||0|
|% Daily Value *|
|Carbohydrates 2 g||1%|
|Sugar 1 g|
|Sodium 37 mg||2%|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|
A Note About Paprika
You may consider using smoked paprika for this recipe, particularly if you roasted your vegetables over propane and didn't get (much) natural smoke flavor. However, I suggest cutting the amount in half - down to only 1/4 tsp - so that the flavor of smoke doesn't overpower everything else.