Spicy Red Pepper and Walnut Dip

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Ingredients

Serves 6; makes about 2 1/4 cups

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.
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. Dip can be refrigerated in an airtight container up to 3 days; bring to room temperature before serving.

From Martha Stewart Living, July 2006