Roast Pepper, Cashew & Chilli Dip
photo by Stardustannie
- Ready In:
- 30mins
- Ingredients:
- 7
- Yields:
-
2 Cups
ingredients
- 3 red capsicums, halved & deseeded (Pepper)
- 118.29 ml olive oil
- 44.37 ml Thai sweet chili sauce
- 14.79 ml tomato paste
- 236.59 ml cashew pieces
- salt
- pepper
directions
- Preheat oven to 190 deg Celsius. Place the capsicum halves into a roasting pan & drizzle with olive oil.
- Roast for 20 minutes, or until skin blisters.
- Remove from oven, place in a bowl, cover with plastic wrap & leave to sweat.
- When capsicums are cool, the skins will peel off easily.
- Place capsicum flesh, remaining oil, chilli sauce and tomato paste into the bowl of a food processor, process to combine.
- Add Cashews and process again until smooth.
- Season with Salt & Pepper.
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Reviews
-
Only gave this 4 stars as I felt it needed something extra and I found it a little sweet (as did some others at the bbq). I am taking it to another "do" tomorrow. Will mix in some more salt and perhaps some tuscany seasoning...to see if that takes away the sweet taste. Apart from these quibbles it was still enjoyable-and some found it quite okay as it was.
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RECIPE SUBMITTED BY
Hi Everyone! For fun I like to cook, eat and drink and occassionaly get out and do some exercise to balance out all the eating I do. Like alot of other people at Zaar I have way too many cookbooks and I just keep buying them (I can't help myself). My poor partnerdoesn't get much of a look-in in the kitchen department anymore, mind you he'd rather eat than cook, so we're a perfect match.