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.
- 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
Preheat broiler. Add red bell peppers and broil, turning occasionally, until blackened on all sides, 10 to 15 minutes.
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.
Plunge peppers into bowl of cold water; rub off skins and seeds. Tear into strips.
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.
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.