Hot Dip(Makes 1 Dozen Pints)
A spicy, tangy hot pepper dip with bold flavors from bell peppers, hot peppers, garlic, and tomatoes, perfect for parties and gatherings needing a flavorful appetizer.
Ingredients
Instructions
- Chop bell peppers, hot peppers, onions, garlic, and tomatoes and put in a large boiler.
- Add vinegar, sugar, and salt.
- Bring to a boil on medium heat and cook until the mixture tastes done, about 1 hour.
- Stir often as the mixture tends to settle to the bottom.
- Pour 1/2 pint of water and cornstarch into a small container and shake well.
- Add this mixture to the boiling mixture gradually, stirring until the mixture is thickened.
- Add hot sauce and catsup.
- Boil for about 30 minutes more, stirring often.
- Process in pint jars for 20 minutes.
Tips & Substitutions
For added depth, consider roasting the bell and hot peppers before chopping them to intensify their flavor. If you prefer less heat, reduce the number of hot peppers or substitute with mild peppers. To thicken the dip more quickly, mix the cornstarch with a little vinegar instead of water. Always taste throughout cooking to adjust seasoning as necessary.
Serving Suggestions
This hot dip is perfect as an appetizer with tortilla chips or fresh veggies. It pairs beautifully with Chicken Nicaraguense for a flavorful meal. Consider serving it alongside a fresh salad or Moravian Slaw for a refreshing contrast. You can also use it as a zesty topping for grilled meats or as a spread on sandwiches.
Storage & Reheating
Store the hot dip in airtight containers in the refrigerator for up to a week. For longer storage, keep it in pint jars in a cool, dark place. To reheat, simply warm it on the stove over medium heat, stirring occasionally, until heated through. This dip also freezes well, so you can enjoy it later.
Nutrition & Diet Analysis (per serving)
Each serving of Hot Dip(Makes 1 Dozen Pints) contains roughly 1115 calories, with 16g protein, 178g carbohydrates, and 37g fat. It is an excellent source of vitamin C (36% of the Daily Value), iron (34% of the Daily Value), and protein (32% of the Daily Value), and a good source of potassium and calcium. Note that it is relatively high in sodium, at 2492mg per serving (108% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this dip ahead of time?
Yes, this dip can be made ahead of time and actually tastes better after the flavors have melded. Store it in the refrigerator for up to a week or process it in jars for longer storage. Just reheat before serving.
What can I substitute for catsup?
If you want to avoid catsup, you can use tomato paste or crushed tomatoes, but you may need to adjust the sugar for sweetness. Some people also enjoy using homemade tomato sauce to control the flavor.
Is this dip suitable for canning?
Yes, this recipe is designed for canning in pint jars. Ensure you follow proper canning procedures, such as sterilizing jars and processing them adequately to prevent spoilage.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).