Thai 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 whole, remove the stems and seeds, then roughly chop them into smaller pieces. Place the chopped peppers into a mortar and pestle or a food processor. The goal is to achieve a coarse texture, not a smooth paste, so pulse or pound until the peppers are broken down but still have some small chunks.
2. Peel the 2 cloves of garlic and add them to the mortar or food processor with the peppers. Continue to pound or blend until the garlic is well integrated into the peppers. The mixture should be aromatic, with the garlic evenly distributed, but still maintaining a chunky consistency.
3. Gradually add the 60 ml of olive oil to the pepper and garlic mixture. If using a mortar and pestle, drizzle the oil in slowly while stirring continuously. If using a food processor, add the oil in a thin stream while the machine is running. This ensures the oil emulsifies with the pepper mixture, creating a cohesive dip.
4. Squeeze the juice of one lemon into the mixture, being careful to catch any seeds. Stir or pulse to combine thoroughly. The acidity of the lemon should brighten the flavors and slightly thin the consistency of the dip.
5. Season the dip with fine sea salt to taste. Start with a small pinch, mix, and taste by spreading a little on a piece of bread. Adjust the salt incrementally, tasting after each addition, until the flavors are balanced and to your liking.
6. Allow the dip to rest for a few minutes to let the flavors meld. This brief resting period will enhance the overall taste. Serve the dip cool, as part of a shared meal, with bread or fresh vegetables for dipping.