Romesco-style Roasted Pepper Dip
Ingredients
some salt and pepper
some salt
4 bell peppers
8 1/2 garlic
18 almonds
16 ml olive oil
5 ml sherry wine vinegar
6 from heat until peppers are blackened
2 separate bowls
6 almonds in processor
5 ml reserved pepper juice
7 ml oil
5 ml pepper juice
7 ml olive oil
Instructions
pepper. (Can be made 6 hours ahead. Cover and chill purees separately. Bring to room temperature before serving.) 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- quarter cup.