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October 07, 2010


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Oh my goodness...this looks amazing! And those peppers are just gorgeous!


Oh, yum. That looks fantastic! Wonderful photo. Love the combo of the almonds and peppers, and the touch of orange zest. And you're right, those peppers are beauties. I don't think anyone around here grows them, but I'll have to look closely.


Che buona d'evessere! Purtroppo non posso digerire i peperoni, ma posso sempre farla per gli ospiti.

Simona Carini

Thanks, Heather: I like them a lot. I started seeing them at our farmers' market a couple of years ago. I get them also in my CSA box, which is very nice.

Ciao Lisa. Thanks! I hope you find them or maybe convince one of the farmers in your area to grow some.

Ciao Laura. Io devo stare un po' attenta a mangiarli quando sono crudi, ma cotti non ho problema. Mio padre e' come te. Chissa' quale componente dei peperoni crea difficolta' alla digestione.


Simona, those peppers are absolutely hypnotic and I love the sound of this dip! So many delicious flavors. I'd like this smeared over a nice hunk of bread!


Those are real beauties,love the roasted flavor,dip with nutty touch of almonds sounds fantastic.Thanks for the entry (:

Simona Carini

Hi Joanne. They are, and in fact I bought a whole bunch yesterday at the farmers' market, roasted them all and froze them for later use. I have decided I will make this dip to fight winter blues (more like grays, actually, given our winter weather).

Hi Yasmeen. The combination is really nice. You are welcome.


This looks like a wonderfully delicious romesco sauce. :) Glad to hear you enjoyed it. I don't think one could go wrong with roasted red peppers, almonds and garlic. :)


Love roasted peppers and can imagine it with almonds being wonderful.


Those peppers look like heirloom tomatoes :) ....I wonder if I could get these peppers in my grocery store.


ciao Simo, che dici ...ce ne andiamo a bere il thè da Brii?? ;-)) questa crema di peperoni deve squisita anche sulla pasta, oltre che da spalmare su crostini, ciauzzzzzzzzzz


Perfect appetizer. Its color is just amazing.

Simona Carini

Hi Janet. I am not familiar with romesco sauce. However, after making this dip, I will try to learn more about it.

Hi Ivy. I remember the beautiful red pepper dip you made earlier this year. The roasted almonds are a great combination.

Hi Tigerfish. I hope you can find some of those peppers: they are really good. I have actually only seen at our farmers' market.

Mi piacerebbe davvero, Astro. La prossima volta che visito il nord Italia dobbiamo proprio organizzare qualcosa.

Thanks, Katerina. The color is indeed pretty.


Mi piace molto, ma no ho mai usato le mandorle ...
Le tue ultime foto sono bellissime :D

The Food Hunter

Just found your blog...you now have a new fan.


Oh yum! I love the almond/pepper/vinegar combination in a romesco sauce, so I know this would be just delicious too.

Simona Carini

Ciao Lenny. Le mandorle tostate sono buonissime in combinazione con i peperoni arrosto.

Thanks, Food Hunter. Welcome!

Ciao Alicia. I definitely need to learn more about romesco sauce. I hope I can get some more peppers to play with before the end of the season.


è l'acqua dei peperoni ad essere indigesta


Scusa la pigrizia, 1/2 cup =? e la temperatura di cottura è 180°C?
Questo dip è delizioso già dal colore!e poi io adoro i peperoni in tutti i modi!!

Simona Carini

Ciao Do. Non sapevo la storia dell'acqua dei peperoni: grazie dell'informazione. 1 cup sono circa 240 ml, un po' meno di un quarto di litro. Ho pesato 1/2 cup di mandorle pelate e tostate e sono 75 g. Adesso lo aggiungo al post. 350 F corrispondono a 177 C, di colito arrotondati a 180. Fammi sapere se la prepari.


This reminds me of Muhamara, the Middle Eastern roasted pepper dip, but better, especially with almonds. Muahamara uses walnuts. Your photos are gorgeous!

Simona Carini

Thanks, Lisa. Muhammara is a favorite in our house. I wrote about making it in this post. I hope I never have to choose between the two, since I like both quite a bit.

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