Prep 15 mins
Cook 5 mins
Another Vikki Leng recipe. Delicious as a dip with bread, pasta sauce or with roasted vegetables.
- 2 red capsicums, roasted and peeled
- 1⁄2 cup vegetable stock
- 2 teaspoons balsamic vinegar
- 1 -2 garlic clove, crushed
- Using food processor puree capsicum with vegetable stock.
- Add garlic and vinegar until reaching the desired consistency.
- Season to taste with papper and serve.
- Can be stored in fridge in a glass jar for 2-3 days.