Romesco-Style Roasted Pepper Dip

Course : Dips
Serves: 10
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Ingredients:

2 medium yellow bell peppers -- - halved
2 medium red bell peppers -- halved
8 cloves garlic -- unpeeled
12 medium almonds
1 tablespoon olive oil
1 teaspoon sherry wine vinegar -- or- red wine vinegar
1 teaspoon cayenne pepper
1 package crudites
1 package toasted pita wedges
 

Preparation / Directions:

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. Source: Richard Sax and Marie Simmons in: Bon Appetit (June 1993)


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