No doubt one of my favorite recipes! When we are time for the red peppers I can eat every day without sickness! Often at the spoonful.
This DIP It is delicious with almost everything! Think vegetables, salads and so.
This DIP is based on a tomato sauce that originated in Tarragona, Catalonia. Fishermen created this “thick sauce” to accompany fish. In this recipe I replace the tomato with red peppers and use an ingredient - peppers or smoked Paprika, widely used in Spanish cuisine (easy to purchase in supermarkets like El Corte or Mercado) that gives you the traditional flavor.
This sauce is basically a thick paste full of baked red (or grilled) and smoked Paprika, and what unites everything is the toasted almonds.
Almond DIP and roasted pepper
Serves 4
4 RED PLICES
1/2 jalapêne, without seeds
2 garlic cloves
¼ cup of virgin olive oil
1 tablespoon sherry vinegar (you can also use port wine or wood wine vinegar)
1 lemon, zest and juice
2 teaspoon Spanish smoke (you can find some in Spanish super markets)
1 cup of toasted almonds
1 hand full of coriander, chopped (about 1/3 cup)
salt to taste
That oven to 200º. Place the peppers in a baking dish and bake for 20 minutes or until they are very chamuscated and soft for all. You can also cook them in a barbecue or gas stove directly on the flame.
Let it cool and transfer to a bowl. Remove the skin (super easy to do when the pepper is very chamusted) over a bowl to “catch” some of the liquid that comes out when removing the skin and seeds.
Place the pepper and other ingredients to a glass of robot.
Cover and pique until mixed, but beware - do not beat too much because you want to get some texture. Prove and adjust the spice if desired.
Serve with what you want!
Tip: You can store in the freezer up to two months.
