Thai Pepper Dip 2

Ingredients

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

Method

1. Place the 3 roasted peppers in a mortar and pestle or a food processor. If using a mortar and pestle, pound the peppers until they break down into a coarse paste. If using a food processor, pulse until you achieve a similar texture, with small, visible pieces of pepper still present. This texture ensures the dip has body and isn't too smooth.
2. Once the peppers are properly mashed, gradually add 60 ml of olive oil. If using a mortar and pestle, drizzle the oil slowly while continuing to pound gently. If using a food processor, add the oil in a slow stream while pulsing. This gradual incorporation helps the oil emulsify with the peppers, creating a creamy consistency.
3. Squeeze the juice of one lemon into the mixture, ensuring no seeds fall in. Stir or pulse to combine. The acid from the lemon will brighten the flavors and balance the richness of the olive oil.
4. Peel and finely mince the 2 cloves of garlic. Add them to the pepper mixture. Stir or pulse again until the garlic is evenly distributed. The garlic should infuse the dip with a subtle heat and aromatic depth.
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 balanced and to your liking.
6. Allow the dip to rest for a few minutes at room temperature. This brief resting period allows the flavors to meld together. Serve the dip cool, as it will enhance the freshness of the peppers and the brightness of the lemon.