| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Vegetarian |
Veg3, Vegetarian |
4 |
servings |
INGREDIENTS
| 1 |
tb |
Olive oil |
| 2 |
|
Red peppers |
| 1 |
|
Clove garlic; crushed |
| 1 |
|
Red chilli; deseeded and finely |
|
|
; chopped |
| 3 |
tb |
Crunchy peanut butter |
| 1 |
tb |
Lemon juice |
| 1/4 |
pt |
Water |
| 1/4 |
ts |
Chilli powder; or to taste |
|
|
Salt and freshly ground black pepper |
INSTRUCTIONS
1. Place peppers an a baking tray and bake in a preheated oven (400°F
/ 200°C / gas mark 6) for 20-25 minutes, turning once.
2. Remove from oven and when cool carefully remove the blistered
skins, taking out the seeds at the same time. Retain the oil that
exudes from the peppers, it's exquisite!
3. Meanwhile in a saucepan gently fry the onion and garlic in the oil
until soft.
4. Add the chilli powder and cook for 30 seconds.
5. Add the water and peanut butter, bringing to the boil and then
simmering for 8 minutes, stirring occasionally. You may need to add a
little water if the mixture thickens too much.
6. Pour the contents of the pan into a blender, add the peppers with
their oil, the lemon juice and season well.
7. Blend until smooth and turn out into a serving dish.
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