Red Capsicum (Bell Pepper) and Tomato Dip

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Red Capsicum (Bell Pepper) and Tomato Dip

 

 

4 medium red capsicums (bell peppers)

4 teaspoons 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 tomato, seeded, chopped

1/2 cup blanched almonds, toasted

 

 

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

capsicums (bell peppers), 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 until smooth, add tomato mixture and

nuts, blend until combined. Cover, refrigerate several hours or overnight.

 

 

Makes about 2 1/2 cups.