A fool-proof frying method turns farm-fresh vegetables into addictive snacks
Photo by Annabelle Breakey
Whirl ¼ cup ketchup, ½ cup jarred roasted piquillo peppers*, 1 tbsp. almond oil, and ½ tsp. each kosher salt and pepper in a food processor until smooth.
Pair with: Russet frites
*Piquillos are small, mildly spicy red Spanish peppers; find in well-stocked grocery stores.