West African Pepper Dip 3

Ingredients

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

Method

1. Begin by preparing the base for the dip. Take 3 roasted peppers and place them in 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 you achieve a similar smooth consistency. The texture should be creamy with no large chunks remaining.
2. Once the peppers are smooth, slowly incorporate 60 ml of olive oil. If using a mortar, drizzle the oil in a thin stream while continuing to pound gently. If using a blender, add the oil gradually while blending on a low setting. The mixture should become glossy and slightly thicker as the oil emulsifies with the peppers.
3. Next, add the juice of one lemon to the mixture. Pour it in slowly, mixing continuously to ensure the acid is well integrated. This will brighten the flavors and add a subtle tang to the dip.
4. Peel and finely mince 2 cloves of garlic. Add the minced garlic to the pepper mixture. Stir well to combine, allowing the garlic to infuse its aroma and flavor into the dip.
5. Season the dip with fine sea salt to taste. Start with a small pinch, mix, and taste by spreading a bit 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 short period at room temperature. This brief resting time lets the flavors meld together, enhancing the overall taste. Serve the dip cool, setting it out for sharing at the table.