Romesco-Style Roasted Pepper Dip
Description
This article is from the 20th Century Appetizer Recipes, with numerous contributions by famous and also anonymous cooks
Romesco-Style Roasted Pepper Dip
2 Yellow bell peppers-halved
2 Red bell peppers; halved
8 lg Whole garlic cloves-unpeeled
12 Almonds
1 tb Olive oil
1 ts Sherry wine vinegar OR-red wine vinegar Cayenne pepper Crudites Toasted pita wedges
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. 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. 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. ) 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.
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