Chinese 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 whole, remove the stems and seeds, then roughly chop them into smaller pieces. Place the chopped peppers into a mortar and pestle or a food processor. The goal is to achieve a smooth, yet slightly chunky texture, so pulse gently if using a processor, or pound steadily with the pestle until the desired consistency is reached.
2. Peel the 2 cloves of garlic and mince them finely. Add the minced garlic to the pepper mixture. This will infuse the dip with a subtle garlic aroma that complements the sweetness of the peppers.
3. Slowly incorporate 60 ml of olive oil into the pepper and garlic mixture. If using a mortar and pestle, drizzle the oil in gradually while stirring continuously. If using a food processor, add the oil in a thin stream while pulsing. This ensures the oil emulsifies with the peppers, creating a rich and cohesive dip.
4. Squeeze the juice of one lemon into the mixture, being careful to catch any seeds. The acidity of the lemon juice will balance the richness of the olive oil and enhance the flavors of the peppers. Stir or pulse gently to combine.
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 about 10 minutes at room temperature. This brief resting period lets the flavors meld together, creating a harmonious blend. Serve the dip cool, setting it out with fresh bread or as part of a shared meal, as is traditional in Chinese home cooking.