Spicy Red Pepper and Walnut Dip
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Martha Stewart Living, July 2006
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Yield Makes about 2 1/4 cups
Serves 6
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Ingredients
- 2 red bell peppers
- 1 tablespoon sherry vinegar
- 1 1/2 tablespoons finely chopped shallot
- 1 tablespoon tomato paste
- 1 garlic clove
- 1/4 cup blanched almonds, toasted
- 1/4 cup walnuts, toasted
- 1 dried ancho chile
- 1 whole-wheat baguette (9 ounces), cut into 1/4-inch-thick slices and toasted
Directions
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Place bell peppers directly over the flame of a gas-stove burner on high heat or on a grill. Roast peppers, turning with tongs, until blackened all over. (Alternatively, broil peppers on a baking sheet, turning occasionally.) Put peppers into a bowl; cover with plastic wrap. Let stand 15 minutes. Remove skin and seeds.
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Pulse peppers, vinegar, shallot, tomato paste, garlic, nuts, and chile in a food processor until coarsely combined. Transfer to a bowl. Serve with toasted baguette.
Cook's Note
Dip can be refrigerated in an airtight container up to 3 days; bring to room temperature before serving.
this is reallly good, might try changing the ancho chile for smoked sweet paprika next time...yum!
this is reallly good, might try changing the ancho chile for smoked sweet paprika next time...yum!