Indian Pepper Dip 3

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. Place the peeled peppers into a blender or a mortar and pestle, depending on your preference for texture. Blend or pound the peppers until they form a smooth, consistent paste.
2. Gradually incorporate 60 ml of olive oil into the pepper paste. If using a blender, drizzle the oil in a slow, steady stream while blending on a low setting. If using a mortar and pestle, add the oil in small increments, mixing thoroughly after each addition. This ensures the oil emulsifies with the peppers, creating a creamy consistency.
3. Squeeze the juice of one lemon into the mixture, being careful to catch any seeds. Blend or mix well to combine. The lemon juice adds a bright acidity that balances the richness of the olive oil and the sweetness of the peppers.
4. Peel and finely mince 2 cloves of garlic. Add the minced garlic to the pepper mixture, stirring or blending until evenly distributed. The garlic should impart a subtle heat and depth to the dip, enhancing its overall flavor.
5. 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 gradually until the flavors are well-balanced, enhancing the natural sweetness of the peppers and the tang of the lemon.
6. Allow the dip to rest for about 10 minutes at room temperature. This brief resting period allows the flavors to meld together, creating a harmonious taste. Serve the dip cool, as part of a shared meal, with fresh bread or as a condiment to complement other dishes.