Ingredients
1 head garlic
c. extra-virgin olive oil
15 blanched whole almonds
1 large red bell pepper
1 jalapeño pepper
1/2 tsp. kosher salt
1/4 c. fresh mint leaves
1 tbsp. red wine vinegar
1/4 tsp. Freshly ground pepper
Preparation
Step 1Preheat oven to 350 degrees. Cut off top quarter of garlic and place head on a sheet of foil; drizzle with 1 tablespoon olive oil and fold foil to seal. Place in baking dish; bake 45 minutes or until tender. Let cool. Meanwhile, spread out almonds on a baking sheet; bake 8 to 10 minutes or until fragrant and golden. Let cool.Step 2Turn a stove burner on high heat. Place peppers on burner and roast 12 to 15 minutes, turning regularly with tongs so peppers char evenly. Place in a paper bag; seal and let stand (and steam) 5 minutes. Peel off blackened skin and discard. Cut peppers into quarters; remove and discard seeds and core.Step 3Squeeze 4 cloves roasted garlic from their skins into a mortar. Add salt and 1/2 of the almonds, peppers, mint, and 1/2 of remaining olive oil. Using a pestle, crush against bottom and sides of mortar until a coarse paste forms.Step 4Add remaining almonds, peppers, mint, and olive oil, crushing as directed. Stir in vinegar and ground pepper. Transfer to an airtight container, cover with a layer of extra-virgin olive oil, and refrigerate up to 5 days.
