Charred Red Bell Pepper Dipping Sauce
When it's summertime grilling season this recipe is on repeat in my home! It's fabulous with grilled bread and loads of other toppings, too. It's easily prepared and stores well for days when chilled. You enjoy this red pepper dip on grilled bread, but why stop there? Try it on grilled vegetable planks, burgers and steak. It’s a versatile way to turn up the flavor on your backyard grilling. With a little weekend prep you can enjoy this sauce for your weeknight grilling or your next backyard get-together. This recipe was feature in Inside New Orleans Magazine Aug/Sept 2017 issue. I'd love to see your version so tag me on Instagram @y_delicacies.
Up your snack game while heating up the grill by pairing charred red pepper dipping sauce with grilled bread, chimichurri dipping sauce and herbed goat cheese.
Charred Red Bell Pepper Dipping Sauce
Servings: 1 ½ cups
2 large red bell peppers
¼ cup whole almonds, toasted
1 garlic clove
2 Tablespoons red wine vinegar
1 teaspoon smoked paprika
½ teaspoon kosher salt
½ cup olive oil
1. On an outdoor grill or on a gas cook top, using high heat, place the bell peppers directly over flame. Using a pair of tongs, rotate the peppers until all of the skin is charred, 8-10 minutes.
2. When the peppers are cool enough to handle, remove stems and seeds.
3. Transfer peppers to the bowl of a food processor. Add almonds, garlic, red wine vinegar and paprika. Pulse until coarsely chopped.
4.With the processor running, slowly add oil and blend until smooth. Serve with grilled bread. Store in an airtight container chilled up to 1 week.
This recipe was feature in Inside New Orleans Magazine Aug/Sept 2017 issue. I'd love to see your version so tag me on Instagram @y_delicacies.
Here's the grilled bread recipe and more...
Just click here for the Grilled Bread
and here for the Chimichurri Dipping Sauce
and here for the fab Herbed Goat Cheese!!!
