Red Capsicum (Bell Pepper) and Tomato Dip

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Red Capsicum (Bell Pepper) and Tomato Dip

 

 

4 medium (800 g)(28 oz) red capsicum (bell pepper)

4 teapsoons olive oil

1 medium red Spanish onion, chopped

2 cloves garlic, crushed

2 teaspoons ground cumin

3 teaspoons ground sweet paprika

1 teaspoon caraway seeds

1 large (250 g)(9 oz) tomato, seeded, chopped

1/2 cup blanched almonds, toasted

 

 

1. Quarter capsicums (bell peppers), remove seeds and membranes. Grill

, skin side up, until skin blisters and blackens. Peel away skin; chop

flesh roughly.

 

2. Heat oil in pan, add onion, garlic and spices, cook, stirring, over

medium heat for about 5 minutes or until onions are very soft and

translucent.

 

3. Add tomato, cook 5 minutes or until tomato is very soft.

 

 

4. Blend or process capsicums (bell peppers) until smooth, add tomato

mixture and nuts, blend until combined.

 

5. Cover, refrigerate several hours or overnight.

 

 

 

NOTE: Recipe can be made 2 days ahead.

 

 

 

Makes about 2 1/2 cups. Serves 10 or more.