Roasted red bell pepper spread

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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

salt, pepper

¼ tsp smoked paprika (optional, but recommended)

 

Preparation:

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.

 

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