Makes 3/4 cup
This is a creamy peppery spread, sort of like a mayo, that goes along with the Chickpea & Roasted Squash Bouillabaisse.
~ I used roasted fresno peppers here, and I just snuck them onto the tray where I was roasting squash. Once they were cool enough to handle, I used a steak knife to remove the stem and seeds. No need to get rid of the skin, just pop them in the blender, skin and all.
~ If you aren’t making the Bouillabaise recipe, simply preheat the oven to 425 F. Roast your peppers for about 15 minutes, with just a tiny amount of olive oil.
~ If you’re pressed for time/super lazy, you can use a jarred red bell pepper instead.
1/2 cup slivered almonds
2 cloves garlic
4 roasted fresno peppers, or one roasted red bell pepper, seeds removed
1/4 cup water
2 teaspoons dijon mustard
1/4 teaspoon salt (plus more to taste)
1/2 cup olive oil
Preheat a large pan over medium heat. Toast the almonds, tossing them frequently, until they’re honey brown in spots. Transfer to blender and let cool for 2 minutes or so.
Pulse the almonds and garlic into coarse crumbs. Add the pepper, water, mustard and salt and blend into a thick paste. Stream in the olive oil and blend until thick and smooth, giving the motor on your blender a rest every minute or so. If it’s too thick, use a little water to thin. Not too much, though, you want just enough liquid to get it smooth and speadable.
Taste for salt and refrigerate until ready to use. It does thicken a bit as it chills.