Farmers' Market Red Bell Pepper Dip

Imagine squeezing a bell pepper like a lemon to extract its essence. That's what you get here, a robust concentration of the sweet, mellow spirit.

 

MAKES ABOUT 2 CUP

 

2	red bell peppers
	Olive oil
1 to 2	teaspoons fresh lemon juice
2	garlic cloves, roasted (see Technique Tip, [>])
½	teaspoon kosher salt or other coarse salt
⅛	teaspoon cayenne pepper
¼	cup extra-virgin olive oil

Fire up the grill, bringing the heat to medium (4 to 5 seconds with the hand test).

Coat the peppers lightly with oil. Grill them uncovered over medium heat for 12 to 15 minutes, turning every 3 to 5 minutes, until well softened with somewhat charred skins. If grilling covered, cook the peppers for 10 to 12 minutes, turning them once midway.

Transfer the peppers to a plastic bag and close it to let the peppers steam, loosening the skin. When they are cool enough to handle, pull off loose, blackened pieces of skin, but don't get zealous in removing every little bit. Chop the peppers coarsely, transfer them to a food processor, and add 1 teaspoon of lemon juice, the garlic, salt, and cayenne. Purée the mixture. With the motor running, pour in the oil in a thin stream and continue processing until well blended. Refrigerate for at least 30 minutes, taste, and add more lemon juice or otherwise adjust the seasonings as you wish.

Serve the dip chilled with other grilled vegetables, crackers, or spooned over toasted bread.