Sunday, May 14, 2017

Roasted Red Pepper Dip

This was one of those warm Texas evenings, a bottle of rosé , pita chips and the great outdoors kinds of recipes. We had a few red peppers, some pine nuts, olives, capers, anchovies and "secret ingredient" lying around. So of course a dip was the answer. Served with an Argentinian rosé (Pinot Noir).  Bagel chips as an accompaniment and we had very happy tummies.
It turns out that there are quite a lot of ingredients in this. But we happened to have them all to hand.


3 Red Peppers - roasted and cut into pieces
1/2 cup pine nuts - toasted
2T olive oil (not extra virgin - it becomes bitter with the use of the immersion blender)
1 salt packed anchovy
6 Niçoise olives, pitted
1T capers rinsed and drained
1t Habanero vodka (aka secret ingredient). May substitute any hot pepper sauce, but if vinegared, reduce vinegar in overall recipe
2T Sherry vinegar
Salt to taste


Place all the ingredients except the vinegar and salt into the immersion blender's beaker and pulse until almost smooth. Crunchy peanut butter texture is what you are aiming for.
Taste once the desired texture is attained. Add salt (if necessary) and sherry vinegar to taste.
Chill and serve with pita chips

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