Romesco-style Roasted Pepper Dip

Ingredients

some salt and pepper
some salt
4 bell peppers
8 1/2 garlic
18 almonds
1 tb olive oil
1 ts sherry wine vinegar
6 from heat until peppers are blackened
2 separate bowls
6 almonds in processor
1 teaspoon reserved pepper juice
1/2 tablespoon oil
1 teaspoon pepper juice
1/2 tablespoon 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 1-1/4 cup.