Peruvian Pepper Dip 2

Ingredients

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

Method

1. Begin by placing the 3 roasted peppers into a blender or a mortar and pestle. If using a blender, pulse gently to break them down, ensuring you achieve a coarse, chunky texture rather than a smooth puree. If using a mortar and pestle, pound the peppers until they are crushed and slightly chunky, allowing the natural oils to release and enhance the flavor.
2. Gradually incorporate 60 ml of olive oil into the pepper mixture. If using a blender, drizzle the oil slowly while blending on a low setting. If using a mortar and pestle, add the oil in small increments, mixing thoroughly with each addition until the mixture is well combined and glossy.
3. Squeeze the juice of one lemon into the mixture, stirring or blending gently to incorporate the acid evenly. The lemon juice will balance the richness of the olive oil and enhance the peppers' natural sweetness, creating a harmonious blend of flavors.
4. Peel and finely mince 2 cloves of garlic. Add the minced garlic to the dip, stirring or blending until evenly distributed. The garlic should provide a subtle aromatic depth without overpowering the peppers.
5. Season the dip with fine sea salt to taste, starting with a small pinch and gradually adding more if needed. Taste the dip using a piece of bread to ensure the seasoning is balanced, adjusting as necessary to achieve a savory, well-rounded flavor.
6. Allow the dip to rest for a few minutes at room temperature. This brief resting period lets the flavors meld together, enhancing the overall taste. Serve the dip cool, setting it out on the table for sharing as part of a communal meal.