Piquillo Pepper Dip
Makes about 1 1/2 cups
• 2 cloves garlic, minced
• 2 Tbsp onion, minced
• 1 cup jarred pequillo peppers, diced
• 1 Tbsp sherry vinegar
• 1/4 cup sliced blanched almonds
• 4 Tbsp olive oil
Combine garlic, onion, peppers and vinegar in a saucepan on med-low heat.
Add 1 tablespoon of oil and stir occasionally to keep from burning. Cook until onion is softened. Remove from heat and allow to cool.
Put almonds in a food processor and pulse a few times to chop the almonds. With processor running, very slowly drizzle oil in with the almonds drop by drop. Continue to process almonds and oil until smooth and creamy.
Fold almond oil and cooked vegetables together and put into a serving bowl.
Serve with cut vegetables or toasted bread at room temperature.