This Spanish condiment turns into a dip, with smokey paprika and a burst of fresh mint.
Keyword: dip, romesco sauce
4red bell peppers
5ozwhole blanched almonds
1 tspred wine vinegar
⅓cuploosely packed fresh mint leavesfinely chopped
⅓cupfresh flat-leaf parsley leavesfinely chopped
Heat broiler and place rack 6 inches from heat. Broil bell peppers, turning occasionally, until charred, about 30 minutes Transfer to a bowl, cover and let stand 15 minutes.
Meanwhile, heat oven to 350°F. Spread out nuts on baking sheet and bake until just golden, about 12 minutes; cool.
Peel skin from peppers, core and seed. In a food processor, purée together peppers, nuts, garlic, salt, vinegar and paprika. Add oil and process until smooth. Transfer to a serving bowl; stir in mint and parsley.
• Makes about 2 cups• Mint adds a surprising fresh note to Mediterranean-flavored Romesco Dip• Dip can be stored in an airtight container in the refrigerator up to 1 day. Serve at room temperature.