Ingredients
- 18 almonds
- 8 1/2 garlic (whole cloves)
- 6 from heat until peppers are blackened (inches)
- 6 almonds in processor
- 4 bell peppers (red)
- 2 separate bowls
- 16 ml olive oil
- 7 ml oil
- 7 ml olive oil
- 5 ml sherry wine vinegar
- 5 ml reserved pepper juice
- 5 ml pepper juice
- some salt and pepper
- some salt
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.
