Every time I think of this dip, I see my mum preparing it, and always making it outstanding, so much great we would always overeat! I mean, that wonderful aroma, that amazing flavor... And when you add some fresh homemade bread and white brined cheese... oh, my! You will know what am I talking about once you try it!
As you can see from the title, the main ingredient (or one of them) is sun-dried peppers. Those wrinkled, aromatic treats can give every dish such a special and unforgettable flavor. Almost always red (I haven't seen any other color yet), those sun-dried peppers are the basics for red pepper flakes and paprika, but they can also be used in many other forms.
I remember those days when my grandparents used to sun-dry peppers on their farm. Starting from midsummer, they would let part of the peppers in their garden to ripe until red, pick them and then prepare them for sun-drying. We would wash them, pat dry well with a towel, and then my favorite part: thread them on a string. I enjoyed doing this - pulling the needle through the pedicles and making "pepper necklaces". Then, we would hang those "necklaces" on special wooden frames and put them in the most sunny aired part of the yard, keeping them off possible rain for the next 15-20 days... At times, even a whole wall of the house would be colored red from those necklaces!
As I said, those sun-dried peppers can be used in so many ways: for making spices, or wholes as a key ingredient to many different recipes. I will share with you lots of delicious recipes starring sun-dried peppers, and here's the first one: the out-of-this-world dip!
The rather mystic flavor of sun-dried peppers is perfectly combined with that of piquant garlic, and condiments like brined white cheese and roasted bread make it simply ideal, so good that even it's labeled as dip, it could be served as a main dish, and a very ample one!
This is what you'll need to make it:
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- Peel the potatoes and wash them well.
Remove the pedicles from the peppers and discard the seeds.
Put potatoes and peppers in a pot, add a teaspoon of salt and cover with water. Cook over medium fire until potatoes are fully done and peppers' skin peels off easily. - Take the vegetables out but save the water they cooked in.
Peel the peppers. When cooked long enough, their skin will fall off by itself once you take the pepper with your fingers. However, if this doesn't happen, you can use a knife or a fork/spoon to rub the flesh from the skin. - Mash the potatoes altogether with pepper flesh as you would usually do when making smooth purée.
- Add as much water (from cooking) as you need to get the desired thickness of the dip. Note that potatoes will soak some of the liquid, so it will become thicker after a few hours.
- Add minced garlic and doctor the taste with some more salt.
- Put oil in a small pot and heat it well. You can use the good old trick to check it: place the tip of the handle end of a wooden spoon into the oil. When it bubbles, the oil is ready.
Now, gradually and VERY CAREFULLY pour the hot oil over the mashed potatoes mix. It will sizzle a lot, so try to spare yourself the burn! Stir lightly.
Serve warm or cold, as you prefer.
I like it better when warm, but I never heat it once cooled.
Serve with your favorite bread, and with some brined cheese, if you wish.
I would warmly recommend to use fresh, still warm, homemade bread (if possible of course) and to forget about forks - that's why it's called dip, right? :)