Roasted Capsicum Red Pepper Dip
An Original Recipe by Lorraine Elliott
Preparation time: 5 minutes
Cooking time: 0 minutes
- 200g/7ozs roasted red capsicum/red peppers
- 170g/7ozs sun dried tomato slices in oil, drained
- 150g/5ozs roasted cashews
- 60ml/2flozs of oil from sun dried tomatoes
- 1 large clove garlic, peeled
- 2 teaspoons lime juice
- 1 teaspoon brown sugar
- 3/4-1 teaspoon salt or to taste
- Freshly ground black pepper
- Note: I also add some fresh red chilli (optional)
Step 1 - Place the roasted capsicum/red peppers, sun dried tomatoes, cashews, oil, garlic, lime juice and brown sugar in a food processor and pulse until blended (Thermomix turbo 2 seconds x 3 or 4 times checking texture between each time). Pulsing is best so that you can control the amount of chunkiness that you'll end up with (I like it a little chunky still). Stir through the salt and pepper. Store in the fridge for up to 1 week (it probably won't last that long, it's so good!).