Red Pepper Dip

  • recipe



    Monica Kapila

Dish TypeSnack
Prep Time30
Cook Time0
INGREDIENTS Total items( 9 )
  • recipe Capsicum Red Holland
    3 pcs
  • recipe Bayara Fine Table Salt
    1 pinch
  • recipe Bayara Black Pepper Powder
    1 pinch
  • recipe Acorsa Capers In Vinegar
    1 tsp
  • recipe Garlic Organic India
    2 cloves
  • recipe SIS Dark Brown Sugar
    0.5 tsp
  • recipe Admiral Anchovey Fillet
    2 pcs
  • recipe Almarai Turkish Style Labneh Full Fat
    1 tsp
  • recipe Co-Op Coop Virgin Olive Oil
    1 tbsp

How to Make

  • Halve and deseed 3 fresh red peppers (so 6 pieces), place open side up on a baking sheet
  • Make a simple marinade with 1 tablespoon of olive oil, 2 crushed garlic cloves , half a teaspoon of brown sugar and salt and pepper
  • Drizzle generously over the peppers
  • Roast the peppers slowly at 180c until they have really shrunk and charring but not burnt, Leave to cool
  • Put peppers in a blender goblet along with capers, anchovies, olive oil, Half a deseeded red chili, Whiz up the mixture until it resembles a thick puree
  • Put into an airtight container; it can be kept for up to three days
  • To serve add a tablespoon of fresh labneh to lighten the mixture up; this also makes it go further
  • Decorate with any green leaf, I have used coriander but basil is also fine