Roasted Red and Yellow Pepper Dips, Romesco Style

Name: Roasted Red and Yellow Pepper Dips, Romesco Style
Yield: Makes about 1½ cups
Cuisine: United States
Ingredients: 1 teaspoon sherry or red wine vinegar, or more to taste; 12 whole unblanched almonds, toasted; 2 tablespoons olive oil; 2 red bell peppers; Cayenne; Salt and Freshly ground black pepper; 2 yellow bell peppers; 8 garlic cloves, thin skins left on

Preparation info

Makes about
1½ cups

Difficulty
Easy

Appears in

Lighter, Quicker, Better

By Richard Sax and Marie Simmons

Published 2000

About

Based on Romesco, the traditional Catalan sauce of hot nyora peppers and ground almonds, this simple dip, when made with two colors of peppers, is truly beguiling. We’ve cut the olive oil and nuts, which are also high in fat, back to a fraction of the original. You can also make this with half almonds, half hazelnuts.

Ingredients

2 red bell peppers
2 yellow bell peppers
8 garlic cloves, thin skins left on

Americas
United States
Starter
Spicy
Vegetarian
Gluten-free

Method

Place the broiler rack about 2 inches from the flame and heat the broiler.
Place a large sheet of foil on a baking sheet. Arrange the peppers in the center and surround with the garlic cloves. Broil the peppers, turning frequently, until the peppers and garlic are even