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Roast Capsicum Dip

21/08/2015 By Caralee 3 Comments

Home made red bell pepper spread. Ingredients: roasted red, bell peppers, hazelnuts ground, salt and pepper pinch Italian herbs

This dip is super easy to make and is useful in lots of dishes. You could use it as a side or as a dip with veggie sticks or home-made seed crackers. It is also the perfect ingredient in my Roast Capsicum, Pumpkin Zucchini Noodles. All you need is a handful of ingredients and about 30 minutes to roast the capsicum in the oven.

The trick to get the skin off the capsicum is to place the hot roasted capsicum in a zip lock bag and seal it up. The capsicum will sweat in the bag and the skin will peel away so easily. This is such a awesome tip to know about!

In the next week or so I will post a roast capsicum zucchini noodle dish which I made out of this dip, it is delicious! So stay tuned for that recipe.

Roast Capsicum Dip
 
Print
Prep time
5 mins
Cook time
30 mins
Total time
35 mins
 
Author: Caralee
Serves: 1 Jar
Ingredients
  • 2 medium red capsicums (bell peppers)
  • ½ cup raw cashew nuts
  • 1 clove garlic, diced
  • 1 handful of fresh coriander
  • 2 tablespoons of olive oil
  • Salt to taste
Instructions
  1. Pre-heat the oven to 160 degrees Celsius.
  2. Cut the cheeks away from the core of the capsicum and remove the seeds.
  3. Place the capsicum in the oven on a baking tray and allow to roast for 30 minutes.
  4. Once the capsicum is roasted and while it is still hot place in a zip lock bag and allow to rest & cool for 15 minutes. This will help the skin to slip off.
  5. In the mean time, place the cashew nuts, garlic, coriander and olive oil in a food processor and blitz until all the ingredients are broken down.
  6. Remove the capsicum from the plastic bags and remove the skin from the capsicum by peeling it off with your fingers.
  7. Add the capsicum into the food processor with some salt to taste and blitz until all ingredients are combined and you achieve the desired texture.
  8. Chill in the fridge before serving.
3.3.3077

 

 

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Filed Under: Canapes & Snacks, Recipe Tagged With: capsicum dip, Capsicum Pesto, Roast Capsicum

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Comments

  1. Iris Cheeseman says

    31/10/2020 at 11:27 am

    This sounds very much like one I am buying which is quite expensive, can I bottle and keep this pesto for any length of time

    Reply
    • Caralee says

      01/12/2020 at 2:37 pm

      It will keep for a week or so in the fridge.

      Reply

Trackbacks

  1. Roast Capsicum & Pumpkin Zucchini Spaghetti says:
    15/05/2019 at 3:03 pm

    […] to make. The recipes requires roast zucchini pesto, which you can make yourself with my recipe here or you can use brought capsicum pesto dip, you will find that in the dip section of the […]

    Reply

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NOURISHING YOU OUT NOW

NOURISHING YOU OUT NOW

Hi, I’m Caralee Fontenele! Welcome to your home of healthy recipes and real food living for busy people. Since 2013 I have been creating healthy recipes and posting them here. I have had the joy of creating three recipes books over that time. I hope that you find a recipe you love!

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