Without a doubt, one of my favorite recipes! When red bell peppers are in season, I can eat them every day without getting tired of them! Often just by the spoonful.
This dip is delicious with almost anything! Think vegetables, salads, and such.
This dip is based on a tomato-based sauce that originated in Tarragona, Catalonia. Fishermen created this "thick sauce" to accompany fish. In this recipe, I substitute the tomatoes with red bell peppers and use an ingredient – smoked paprika , widely used in Spanish cuisine (easy to find in supermarkets like El Corte Inglés or Mercadona) – which gives it that traditional flavor.
This sauce is basically a thick paste filled with roasted (or grilled) red peppers and smoked paprika, and what binds it all together are the toasted almonds.
Almond and Roasted Bell Pepper Dip
Serves 4
4 red bell peppers
1/2 Jalapeno, seedless
2 cloves of garlic
¼ cup of extra virgin olive oil
1 tablespoon of sherry vinegar (you can also use port wine or Madeira wine vinegar)
1 lemon, zest and juice
2 teaspoons of Spanish smoked paprika (you can find some in Spanish supermarkets)
1 cup of toasted almonds
1 handful of chopped cilantro (about 1/3 cup)
Salt to taste
Preheat the oven to 200°C (390°F). Place the peppers on a baking sheet and bake for 20 minutes, or until charred and tender all over. You can also cook them on a grill or directly over a gas flame.
Let it cool and transfer to a bowl. Remove the skin (super easy to do when the pepper is well charred) over a bowl to catch some of the liquid that comes out when removing the skin and seeds.
Place the bell pepper and the other ingredients in a food processor bowl.
Cover and chop until combined, but be careful not to over-blend as you want it to retain some texture. Taste and adjust the seasoning if desired.
Serve with whatever you like!
Tip: You can store it in the freezer for up to two months .