Howard Alt's addition of allspice to a fairly traditional Tex-Mex dip gives it a unique flavor. We've included homemade tortilla chips in the recipe, but you can also serve the dip with fresh vegetables.
1 red bell pepper
3/4 cup minced fresh cilantro (about 1 bunch)
3 tablespoons finely chopped green onions
2 tablespoons lime juice
2 tablespoons balsamic vinegar
2 tablespoons hot sauce
1/2 teaspoon ground allspice
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon black pepper
2 (15-ounce) cans black beans, drained
1 jalapeño pepper, seeded and diced
1 garlic clove, minced
Chopped red bell pepper (optional)
6 (10-inch) flour tortillas, each cut into 8 wedges
How to Make It
Cut the bell pepper in half lengthwise, discarding seeds and membranes. Place the bell pepper halves, skin sides up, on a foil-lined baking sheet, and flatten with hand. Broil for 5 minutes or until blackened. Place the bell pepper in a zip-top plastic bag, and seal. Let stand for 5 minutes, and peel. Place the bell pepper and the next 12 ingredients (bell pepper through garlic) in a food processor, and process until smooth. Spoon into a bowl, and garnish with chopped bell pepper, if desired.
Preheat oven to 400°.
Arrange the tortilla wedges in a single layer on a baking sheet coated with cooking spray. Bake at 400° for 5 minutes or until golden. Serve the dip with chips.