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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Another Vikki Leng recipe. Delicious as a dip with bread, pasta sauce or with roasted vegetables. Ingredients:
2 red capsicums, roasted and peeled |
1/2 cup vegetable stock |
2 teaspoons balsamic vinegar |
1 -2 garlic clove, crushed |
pepper |
Directions:
1. Using food processor puree capsicum with vegetable stock.
2. Add garlic and vinegar until reaching the desired consistency.
3. Season to taste with papper and serve.
4. Can be stored in fridge in a glass jar for 2-3 days.
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