Piquillo Pepper Dipping Sauce

I’m that guy that goes to a pub, orders chicken fingers, or wings, or jalapeño poppers, and requests no less than three different condiments to dip them in. I’m sure there’s a support group out there for people like me, as I am positive I am not alone in this obsession.

Dipping sauces are one of my favorite things to make because of their ability to change the taste of a meal with a single dunk. This Piquillo Pepper Dipping Sauce recipe I share with you today, however, is one that came about somewhat by mistake.

In shopping for roasted red bell peppers, I accidentally picked up a jar of piquillo peppers — something I never used before. What I found is that roasted piquillo peppers, much like roasted red bell peppers, are sweet. A big difference, however, is in the way they are jarred. While roasted red bell peppers are usually butterflied or cut open at both ends before they are jarred, the piquillo peppers remain in tact, giving you the option of dicing them or stuffing them.

This time around, I chose to dice them and combine them with mascarpone cheese and unsweetened coconut milk, creating a creamy yet fluffy dipping sauce suitable for any occasion. Savory meets sweet in the most subtle of ways. Check out this very easy recipe and tell me what you think!

Piquillo Pepper Dipping Sauce

(recipe yields 1 cup)

For the dipping sauce:

1/3 cup roasted piquillo peppers, diced and patted dry, plus additional for garnish

1/3 cup mascarpone cheese

1/3 cup unsweetened coconut milk

1/2 tsp kosher salt

1/4 tsp cracked black pepper

1 garlic clove, minced

5 sprigs of fresh thyme (reserve some for garnish)

Combine the ingredients in a food processor and blend until fully incorporated. Spoon the dip into a dish and top with additional diced piquillo peppers and thyme for garnish.

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