Roast Pepper, Cashew & Chilli Dip |
|
 |
Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 1 |
|
This is a wonderful dip, it delicious, and refreshingly different from the usual dips. So many people comment on it when I serve it a parties, etc - but, why ask for the recipe when they can ask me make it & bring it!! You can store this in the fridge up to a week. Go on Give it a try. Ingredients:
3 red capsicums, halved & deseeded (pepper) |
1/2 cup olive oil |
3 tablespoons thai sweet chili sauce |
1 tablespoon tomato paste |
1 cup cashew pieces |
salt |
pepper |
Directions:
1. Preheat oven to 190 deg Celsius. Place the capsicum halves into a roasting pan & drizzle with olive oil.
2. Roast for 20 minutes, or until skin blisters.
3. Remove from oven, place in a bowl, cover with plastic wrap & leave to sweat.
4. When capsicums are cool, the skins will peel off easily.
5. Place capsicum flesh, remaining oil, chilli sauce and tomato paste into the bowl of a food processor, process to combine.
6. Add Cashews and process again until smooth.
7. Season with Salt & Pepper.
|
|