Piquillo Pepper Dipping Sauce

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The National Culinary Review, October 2015


2 cups diced onions
3 oz. olive oil
5 garlic cloves, minced
2ΒΌ cups chopped piquillo peppers
1 large lemon, juiced
Fine sea salt, to season


Sweat onions in oil until tender. Add garlic; continue to cook until fragrant. Add peppers; cook 1-2 minutes. Transfer to blender; add lemon juice, puree until smooth. Season with salt. Reserve refrigerated.


24 servings


Sauce/Dressing/Rub, The National Culinary Review, Vegetarian

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