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Ingredients: 4 red or yellow peppers; depending on color wanted 1 whole garlic bulb; roasted 12 Cup(s) almonds 1 Tablespoon(s) olive oil 1/3 Tablespoon(s) sherry vinegar 1 Teaspoon(s) cayenne 1 crudites 1 toasted pita wedges Directions: Preheat broiler. Line heavy baking sheet with foil. Arrange peppers cut side down in center of sheet; surround with garlic. Broil with 6 inches from heat until peppers are blackened and garlic is tender, turning garlic often, about 12 minutes. Gather foil up around peppers and garlic; let stand until cool enough to handle, about 10 minutes. Working over bowl to catch any juices, peel and seed peppers; reserve juices. Cut peppers into pieces. Finely chop almonds in processor. Add peppers, garlic reserved pepper juice, oil, vinegar, cayenne and puree. Season with salt and pepper. Transfer to small bowl. Can be made 6 hours ahead. Cover and chill. Bring to room temperature before serving. Serve with crudites and toasted pita wedges. Make 2 different colors and merge in one bowl.
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