Peruvian 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. This will ensure a smooth texture in the dip. Place the peeled peppers into a blender or a mortar and pestle, depending on your preference for a finer or chunkier texture.
2. Add the two cloves of garlic to the peppers. If using a blender, roughly chop the garlic before adding it to ensure even blending. If using a mortar and pestle, crush the garlic cloves first to release their oils and enhance the flavor.
3. Blend or pound the peppers and garlic together until you achieve a smooth, cohesive mixture. The texture should be creamy with no large chunks of garlic or pepper remaining. This forms the base of your dip.
4. Slowly incorporate 60 ml of olive oil into the mixture. If using a blender, drizzle the oil in a thin stream while blending on low speed. If using a mortar and pestle, add the oil gradually, stirring continuously to emulsify the mixture. This step adds richness and depth to the dip.
5. Squeeze the juice of one lemon into the mixture, ensuring no seeds fall in. Blend or stir gently to combine. The lemon juice adds a bright acidity that balances the richness of the olive oil.
6. Season the dip with fine sea salt to taste. Start with a small pinch, blend, and taste by spreading a small amount on a piece of bread. Adjust the salt level as needed, keeping in mind that the flavors will meld further as the dip rests.
7. Allow the dip to rest for at least 10 minutes at room temperature. This brief resting period allows the flavors to meld and develop fully. Serve the dip cool, accompanied by bread or as a condiment for other dishes, inviting everyone to share in this traditional Peruvian delight.