Romesco-Style Roasted Pepper Dip Recipe

Step 1

Preheat broiler. Line heavy large baking sheet with foil. Arrange peppers cut side down in center of baking sheet; surround with garlic. Broil 6 inches from heat until peppers are blackened and garlic is tender, turning garlic often, about 12 minutes. Gather foil up around peppers and garlic; let stand until cool enough to handle, about 10 minutes. Working over bowl to catch any juices, peel and seed peppers; reserve juices. Keeping red and yellow peppers separate, cut into pieces; transfer to 2 separate bowls. Peel and chop garlic, discarding any hard pieces.

Step 2

Finely chop 6 almonds in processor. Add yellow peppers, half of garlic, 1 teaspoon reserved pepper juice, 1/2 tablespoon oil, 1/2 teaspoon vinegar and pinch of cayenne and puree. Season with salt and pepper. Transfer to small bowl.

Step 3

Using clean processor, repeat with remaining 6 almonds, red peppers, remaining garlic, 1 teaspoon pepper juice, 1/2 tablespoon olive oil, 1/2 teaspoon vinegar and pinch of cayenne. Season with salt and pepper. (Can be made 6 hours ahead. Cover and chill purees separately. Bring to room temperature before serving.)

Step 4

Simultaneously spoon each puree into shallow bowl. Shake bowl gently, allowing purees to meet in center. Serve with crudites and pita wedges. Makes about 1-1/4 cup.

Things You'll Need

  • 2 Yellow bell peppers
  • -- halved
  • 2 Red bell peppers; halved
  • 8lg Whole garlic cloves
  • -- unpeeled
  • 12 Almonds
  • 1tb Olive oil
  • 1ts Sherry wine vinegar
  • -OR- red wine vinegar
  • Cayenne pepper
  • Crudites
  • Toasted pita wedges

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