Equipment
Ingredients
Dip Base
- 300 g roasted red peppers, jarred, drained
- 30 g capers, drained and rinsed
- 1 garlic, peeled and smashed
- 45 ml extra virgin olive oil
- 2 g sea salt
Nutrition (per serving)
Method
Place the jarred roasted red peppers in a mesh strainer to remove excess packing liquid. Transfer them to paper towels and gently pat them completely dry. Excess moisture will make the dip watery.
Add the dried roasted red peppers, rinsed capers, and smashed garlic clove to the bowl of a food processor.
Pulse the ingredients 5 to 6 times until coarsely chopped. Scrape down the sides of the bowl with a spatula.
Turn the food processor on low. Slowly drizzle the extra virgin olive oil through the feed tube until the mixture becomes a cohesive, emulsified spread. Season with a pinch of sea salt if needed.
Transfer the dip to a serving bowl. Cover and refrigerate for at least 30 minutes to allow the garlic and caper flavors to meld with the sweet peppers.
Chef's Notes
- Drying the jarred peppers is the most critical step. Water is the enemy of a good emulsion, and excess moisture will cause the olive oil to separate from the pepper puree.
- For a deeper, smokier flavor, roast fresh red bell peppers over an open gas flame or under a broiler until completely blackened. Steam them in a covered bowl, then peel and seed them instead of using jarred peppers.
- If you want to transform this dip into a rich pasta sauce, simply warm it gently in a pan and toss with hot penne or rigatoni, adding a splash of starchy pasta water to thin it out.
- Because the ingredient list is so minimal, the quality of your olive oil shines through. Opt for an extra virgin olive oil with grassy or peppery notes to complement the sweet red peppers.
Storage
Refrigerator: 1 week — Store in an airtight container with a thin layer of olive oil on top to preserve freshness.
Freezer: 1 month — Texture may become slightly watery upon thawing; stir well before serving.
