Such an easy recipe that’s full of flavour. Dip your cucumber sticks into it, have it on top of some crackers or eat it with your barbecue. You have two options here, get some ready made grilled peppers or grill them in the oven yourself.
So if you want to grill the peppers yourself, you find the instructions in the end of this recipe.
INSTRUCTIONS GRILLED PEPPER DIP
250 grams grilled pepper, either you grill them yourself or buy some in a jar. If you buy some ready made. Rinse them and pat them dry.
250 grams salted cashew nuts
75 grams salted peanuts
2-3 tablespoons olive oil
15 fresh basil leaves
1, Add everything into a food processor.
2, Mix on medium for about 1 minute.
3, Serve in a bowl as a dip, or on a cracker.
You can keep it in a jar in the fridge for a week!
INSTRUCTIONS GRILLED PEPPERS
250 grams red peppers
2 shallots, peeled and cut in chunks
2-3 garlic cloves
2 table spoons of olive oil
Black Pepper about 1 ml
2-3 ml salt
1 teaspoon red winegar
2 table spoons olive oil
1, Preheat oven to 225 C (420 F)
2, Line a baking tray and set aside
3, Remove the seeds of the pepper and cut into chunks
4, Put the peppers, onion and garlic in a bowl and add the oil, red winegar, salt and peppar. Toss it around.
5, Place it all on the lined baking tray and bake in the middle of the oven for about 45 minutes. Toss it around 2 times when it is in the oven. When the peppers are getting a little bit brown then it is time to remove them from the oven and set aside to cool.
Text and photo Malin Nordblom
Fab Foodie Swede
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