I used to work in the basement of a converted townhouse for a political polling firm. My co-worker and friend Ruth used to visit me around 11 am; that’s when she took a snack break. She’d bring a knife, a plate and one green bell pepper.
She’d cut a slice. Eat it raw. One whole green pepper.
That was years ago, right when I started playing around in the kitchen. I never cooked with bell peppers because I would just think of Ruth and that raw, raw pepper. I thought of peppers as a snack. Soon I realized peppers turn into wonderful things once cooked, once broiled, once roasted, once whizzed around in a blender and turned into a sauce.
Roasted Yellow Pepper and Almond Sauce
Broil 3 yellow peppers until completely blackened. Shove into tupperware to steam, which loosens the skin. Slide the charred off to reveal a soft pepper. Let go of the seeds and add the pepper into a blender with 2 or 3 smashed garlic cloves, a handful of flat-leaf parsley, 2 or 3 tablespoons of toasted, then ground, roasted almonds. If they’re pre-salted, watch how much more to add in, add pepper for sure and a few spins around of oil. You don’t need too much, as the pepper and almond should really dominate the body of the dip-like sauce.
Use the sauce over sauteed Brussels sprouts with butter beans and bulgur wheat, or whatever you’d like.