Vietnamese Pepper Dip 2

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 or a food processor. If using a mortar, use a pestle to pound the peppers until they form a coarse paste. If using a food processor, pulse the peppers until they reach a similar consistency, being careful not to over-process them into a smooth puree. The texture should be slightly chunky, with visible pieces of pepper.
2. Add 2 cloves of garlic to the mixture. If using a mortar, continue to pound the garlic into the pepper paste until it is well incorporated and aromatic. If using a food processor, add the garlic and pulse briefly, ensuring it is evenly distributed throughout the mixture.
3. Slowly drizzle 60 ml of olive oil into the pepper and garlic mixture. If using a mortar, stir the oil in gradually with the pestle, allowing the mixture to absorb the oil evenly. If using a food processor, turn it on low and pour the oil in a thin stream, stopping to scrape down the sides as needed. The mixture should become glossy and slightly emulsified.
4. Squeeze the juice of one lemon into the mixture, stirring or pulsing to combine. The acidity of the lemon will balance the richness of the olive oil and the sweetness of the roasted peppers. Taste the mixture to ensure the flavors are well-blended and adjust if needed.
5. Season the dip with fine sea salt to taste. Start with a small pinch and mix well, then taste using a piece of bread to ensure the seasoning is balanced. The salt should enhance the flavors without overpowering the natural sweetness of the peppers.
6. Allow the dip to rest for a few minutes at room temperature. This brief resting period allows the flavors to meld together. Once rested, serve the dip cool, ideally with fresh bread or as part of a shared meal.