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Garlicky Roasted Red Pepper and Almond Dip
Susan Russo
Garlicky Roasted Red Pepper and Almond Dip
Mad for roasted red peppers? This dip has got your fix
"Back again?" (No smile)
That's the response I got from the cashier when I returned to my local market for the third time in three days.
"Wow, you must really love peppers." (Eye roll)
That's what she said when I gently placed my nine red bell peppers on the conveyor belt. That's after having bought six the previous day and three before that, all with the same cashier. Does she ever go home?
I took umbrage neither to her eye rolling nor to her indelicate handling of my pristine peppers. If she doesn't realize the mind-blazing deal of red bell peppers 3 for
You may roast your own red peppers, as I sometimes do, but for the sake of simplicity, this recipe calls for roasted peppers from a jar. The recipe is inspired by my friend
Garlicky Roasted Red Pepper and Almond Dip
Makes just over 1 cup.
1 1/2 tablespoons olive oil
1/2 teaspoon crushed red pepper flakes
2 garlic cloves, thinly sliced
1/2 cup blanched almonds, lightly toasted
1 1/4 cups drained roasted red peppers
2 teaspoons balsamic vinegar
A couple of pinches of salt
1. In a small pan over medium-low heat, warm olive oil. Add red pepper flakes and sliced garlic, and saute until golden and fragrant, about 3 minutes. Keep an eye on it, as it can burn quickly! Remove from heat.
2. Grind almonds in a food processor. Add garlic-oil, roasted red peppers, vinegar and a pinch of salt. Process until a thick sauce forms. Taste, and salt as desired. Cover and refrigerate, but bring to room temperature before serving.
Appetizer, Vegetarian
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Garlicky Roasted Red Pepper and Almond Dip
Copyright © 2012 Tribune Media Services Inc.
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