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Peanut Pepper Dipping Sauce Veg CD PIC ACC 30mins
Serves 4 Cold Vegetarian Vegetables Nuts Accompaniment Picnics Gluten Wheat Free Eggless
Ingredients 1 tbsp Olive Oil 2 Red Capsicums (Sweet Peppers) 1 Onion, chopped 1 Garlic Clove, crushed
1 Red Chilli, deseeded and finely chopped
3 tbsp Crunchy Peanut Butter
1 tbsp Lemon
Juice
150ml/5fl.oz. Water
Salt & Black Pepper Instructions
1. Place the peppers on a
baking tray and bake in a preheated oven 200C, 400F, Gas Mark 6 for 20-25
minutes, turning once.
2. Remove from oven and place
in a plastic bag until cooled then remove the blistered skins, taking out the
seeds at the same time. Reserve any oil on the tray.
3. In the meantime, heat the
olive oil in a pan, add the onions, garlic and chilli and sauté until soft.
4. Add the water and peanut butter. Bring to the boil,
stirring, reduce the heat and simmer for 8 minutes, stirring occasionally and
adding a little water if the mixture becomes too thick.
5. Transfer the peanut mixture to a food processor or liquidiser together with the peppers and their oil, lemon juice, salt and black pepper.
Use as a dipping sauce for cold chicken or vegetables.
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