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    Red Pepper & Tomato Dip


    Source of Recipe


    Suzi/EDC

    Recipe Link: http://messageboards.ivillage.com/n/mb/message.asp?webtag=iv-fdcooking&msg=9350.1

    List of Ingredients




    4 medium red capsicum/bell pepper
    1 tablespoon olive oil
    1 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
    1/2cup (80g) blanched almonds, toasted

    Recipe



    Quarter capsicums, remove seeds and membranes. Grill capsicums, skin side up, until skin blisters and blackens. Peel away skin; chop flesh roughly.

    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. Add tomato, cook 5 minutes or until tomato is very soft.

    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.

 

 

 

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