Caribbean Pepper Dip

Ingredients

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

Method

1. Begin by placing the 3 roasted peppers into a mortar and pestle or a blender. If using a mortar and pestle, pound the peppers until they form a coarse paste, ensuring that the skins are fully incorporated into the mixture. If using a blender, pulse the peppers until they reach a chunky consistency, being careful not to over-process them into a smooth puree.
2. Gradually add 60 ml of olive oil to the pepper mixture. If using a mortar and pestle, drizzle the oil in slowly while continuing to pound the mixture, allowing the oil to emulsify with the peppers. If using a blender, add the oil in a thin stream while blending on a low setting, ensuring the mixture remains thick and cohesive.
3. Squeeze the juice of one lemon into the mixture, stirring or blending gently to incorporate the acidity evenly. The lemon juice should balance the richness of the olive oil and enhance the natural sweetness of the roasted peppers.
4. Peel and finely mince the 2 cloves of garlic. Add the minced garlic to the pepper mixture, stirring or blending until the garlic is well distributed. This will add a pungent depth to the dip, complementing the roasted peppers.
5. Season the dip with fine sea salt to taste. Start with a small pinch, mix thoroughly, and taste by spreading a small amount on a piece of bread. Adjust the salt as needed, keeping in mind that the flavors will meld and intensify as the dip rests.
6. Allow the dip to rest for at least 10 minutes at room temperature. This brief resting period allows the flavors to meld together, resulting in a more harmonious taste. Serve the dip cool, accompanied by fresh bread or as a vibrant addition to your meal.