In a large bowl, drizzle the olive oil over the peppers. Toss with 1 tsp of sea salt. Heat a large pan over medium high heat. Add the peppers. Cook until the skins of the peppers turn brown and begin to pop and blister. Return to the bowl to cool.

In the same pan, over low heat, add in the finely chopped almonds, remaining salt, seasame seeds, cumin, red pepper flakes and smoked paprika. Toast for 2-3 minutes stirring frequently with a wooden spoon. Remove to cool in a shallow bowl. Sprinkle the toasted almond mixture over the cooled peppers.

Whisk well the mayonaise, soy sauce, ginger, lime juice and zest in a small dipping bowl.

To serve: Place the peppers on a serving platter with toasted almonds, dipping sauce and another small bowl for the discarded pepper stems.