Peruvian Pepper Dip

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 or using a small knife. Place the peeled peppers into a blender or a mortar and pestle, depending on your preference for texture. If using a blender, pulse until the peppers are broken down into a coarse paste. If using a mortar, pound the peppers until they form a smooth, even consistency.
2. Add the 2 cloves of garlic to the blender or mortar. If using a mortar, crush the garlic together with the peppers until fully integrated. If using a blender, add the garlic and blend until it is finely incorporated. The mixture should become aromatic, with the garlic's pungency melding with the sweetness of the peppers.
3. Slowly drizzle in 60 ml of olive oil while continuing to blend or pound the mixture. This gradual incorporation allows the oil to emulsify with the peppers, creating a creamy texture. The dip should start to thicken and take on a glossy appearance as the oil is fully absorbed.
4. Squeeze the juice of one lemon into the mixture, adding a bright acidity that balances the richness of the olive oil. Blend or stir gently to combine. The lemon juice should lighten the color slightly and enhance the aroma of the peppers.
5. Season the dip with fine sea salt to taste. Start with a small pinch, blend, and taste by spreading a little on a piece of bread. Adjust the salt incrementally, tasting each time, until the flavors are balanced and pleasing to your palate.
6. Allow the dip to rest for a short while, letting the flavors meld and develop further. This resting period also helps the dip cool down to the ideal serving temperature. Once rested, transfer the dip to a serving bowl and enjoy it cool, as part of a shared meal.