Thai Pepper Dip

Ingredients

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

Method

1. Begin by placing the 3 roasted peppers into 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, being careful not to over-process into a smooth puree.
2. Once the peppers are at the desired texture, slowly drizzle in 60 ml of olive oil while continuing to pound or blend. This gradual incorporation helps the oil emulsify with the peppers, creating a cohesive dip. Stop when the mixture appears glossy and well-combined.
3. Squeeze the juice of one lemon into the mixture, stirring or blending gently to incorporate. The lemon juice adds brightness and balances the richness of the olive oil, so ensure it is evenly distributed throughout the dip.
4. Peel and finely mince 2 cloves of garlic. Add the minced garlic to the pepper mixture, stirring well to combine. The garlic should be evenly dispersed, providing a subtle pungency that complements the roasted peppers.
5. Season the dip with fine sea salt to taste. Start with a small pinch, mix thoroughly, and taste by spreading a bit on a piece of bread. Adjust the salt as needed, keeping in mind that the flavors will meld and intensify as the dip rests.
6. Allow the dip to rest for at least 10 minutes at room temperature. This brief resting period lets the flavors meld and develop, resulting in a more harmonious taste. Serve the dip cool, inviting guests to enjoy it as a shared appetizer.