Red Pepper Dip

Red Pepper Dip

I love this red pepper dip. It is great served with salad and bread and can be served warm or cold.

Ingredients:

2 Large Red Peppers

1 red chilli

2 garlic cloves

2 large tomatoes

2 tbsp olive oil

1 tsp caraway seeds

Salt

Method:

Grill the peppers, chilli, garlic and tomatoes until the skins are charred and blistered and the vegetables have softened.  You will need to turn the vegetables once or twice so that they cook evenly.  The vegetables may produce some juice so ensure you place them in a flameproof rimmed plate to catch it. 

Remove from grill when they are ready, leave to cool slightly.  Peel the peppers and remove the core and seeds.  Skin the tomatoes and remove the seeds.  Squeeze the garlic cloves, so the skin is removed and deseed the chilli. 

Put all the vegetables into a blender and process until smooth.

In a frying pan heat oil and briefly fry caraway seeds until fragrant.  Ensure they don’t burn. 

Place into the blender and process again. 

Season to taste and then spoon into a bowl.

Chill before serving.

Additional Notes:

Change the spice levels to suit you. We like this dip spicy but if you don’t then use less chilli.

Serve chilled or alternatively warm with toasted bread.

Equipment Used:

Grill

Frying Pan

Bowl

Food processor