Brasileiro Pepper Dip 2

Ingredients

• 3roasted peppers
• 2 clovesgarlic
• 60 mlolive oil
• lemonjuiced
• to tastefine sea salt

Method

1. Begin by preparing the roasted peppers. If they are not already peeled, gently remove the skins by rubbing them with your fingers. This will ensure a smoother texture in the dip. Cut the peppers into smaller pieces to make them easier to blend.
2. Place the roasted pepper pieces into a blender or a mortar and pestle. If using a blender, pulse until the peppers are broken down into a coarse paste. If using a mortar and pestle, pound the peppers until they reach a similar consistency. The texture should be slightly chunky, not completely smooth.
3. Gradually add 60 ml of olive oil to the pepper mixture. If using a blender, do this while blending on a low setting. If using a mortar and pestle, slowly incorporate the oil while stirring continuously. The oil should emulsify with the peppers, creating a glossy, cohesive mixture.
4. Squeeze the juice of one lemon into the mixture, ensuring no seeds are included. Blend or stir until the lemon juice is fully integrated. The acid from the lemon will brighten the flavors and balance the richness of the olive oil.
5. Peel and finely mince 2 cloves of garlic. Add the garlic to the pepper mixture, stirring or blending until evenly distributed. The garlic should be fresh and aromatic, adding a sharpness that complements the sweetness of the peppers.
6. Season the dip with fine sea salt to taste. Start with a small pinch, mix well, and taste by spreading a small amount on a piece of bread. Adjust the salt incrementally until the flavors are balanced and to your liking.
7. Allow the dip to rest for a short period, about 10 to 15 minutes, to let the flavors meld together. This rest will also allow the dip to cool slightly, enhancing the overall taste and texture. Serve the dip cool, with bread or as a condiment, ready to share at the table.