Ktipiti
by Barbara Hanson
The feta and Greek oregano used in this recipe were purchased at the International Grocery, which you can read about on Serious Eats New York.
Ingredients
- 2 large red bell peppers
- 1/4 cup fruity olive oil, preferably Greek, plus more for drizzling
- 1-3 garlic cloves, to taste
- 1/2 pound Greek feta
- 1 small jalapeno pepper, seeded and deribbed, optional
- Pinch Greek oregano, plus additional for serving if desired
- Generous grind black pepper
- Salt, if needed
- Pita chips, for serving
Procedures
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1
Preheat broiler. Add red bell peppers and broil, turning occasionally, until blackened on all sides, 10 to 15 minutes.
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2
Very carefully remove peppers from broiler (they are now filled with scalding hot liquid) and place in a brown paper bag. Fold top of bag over, and let peppers sit until cool enough to touch, 10 minutes or more.
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3
Plunge peppers into bowl of cold water; rub off skins and seeds. Tear into strips.
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4
Add peppers and remaining ingredients to food processor. Blend until quite smooth. Taste for salt, which it may or may not need, depending on the saltiness of the feta.
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5
Chill for 20 or so minutes before serving. Drizzle with olive oil, and dust with a bit of additional oregano, if desired. Serve with pita chips.
