Roasted red bell pepper spread
recipe and photographs by Veronica Yudkevich
My oldest daughter is a big lover of peppers, so I started making this spread especially for her. It was quite a success from the start, but lately has become even better with the addition of the smoked paprika that adds a hint of a smoky-fiery flavor.
smoky Roasted red bell pepper Dip
Ingredients (makes about 1 ½ cup):
6 red bell peppers
1-2 garlic cloves, coarsely chopped
1 tsp dry thyme (wild thyme if available) or 5 sprigs of fresh thyme
¼ cup olive oil (divided)
1-2 Tbsp white wine vinegar
¼ tsp smoked paprika (optional, but recommended)
Preheat the oven to 200°C. Line a baking tray with parchment paper; lightly drizzle bell peppers with 1 Tbsp of olive oil and toss to coat. Bake for about 45 minutes until the peppers are a little burned and soft.
Transfer into a bowl, cover tightly with a plastic bag and leave to sweat for about 20 minutes; this will make the peeling so much easier. Peel the peppers and discard the seeds. Transfer to a colander and leave for another 20 minutes to drain excess fluids.
In a food processor pulse the drained peppers with garlic and thyme for 1-2 min until finely chopped. Add the rest of the ingredients and pulse to reach the desired consistency. Adjust seasoning and oil/vinegar to your taste.