West African Pepper Dip 2

Ingredients

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

Method

1. Begin by preparing the base of the dip. Place the 3 roasted peppers into a mortar and pestle or a blender. If using a mortar and pestle, pound the peppers until they form a smooth paste. If using a blender, pulse until the peppers are finely blended and the texture is smooth, with no large chunks remaining.
2. Once the peppers are smooth, slowly incorporate the 60 ml of olive oil. If using a mortar and pestle, drizzle the oil in a thin stream while continuously pounding to emulsify the mixture. If using a blender, add the oil gradually while blending on low speed. The mixture should become glossy and slightly thickened, indicating that the oil is well integrated.
3. Next, add the juice of one lemon to the pepper and oil mixture. Stir or blend gently to combine, ensuring the acid is evenly distributed throughout the dip. The lemon juice will brighten the flavors and balance the richness of the olive oil.
4. Peel and finely mince the 2 cloves of garlic. Add the minced garlic to the mixture, stirring or blending until fully incorporated. The garlic should be evenly distributed, adding a pungent aroma and depth to the dip.
5. Season the dip with fine sea salt to taste. Start with a small pinch, then mix well and taste the dip using a piece of bread. Adjust the salt as needed, keeping in mind that the flavors will meld and intensify slightly as the dip rests.
6. Allow the dip to rest for a few minutes at room temperature. This brief resting period lets the flavors meld together, creating a harmonious and balanced taste. Serve the dip cool, accompanied by bread or as a condiment for sharing at the table.