Slightly sweet and spicy, this is a great condiment for bread, sandwiches, having with cheese and crackers. It was so delicious, I finished it within two days! But if stored in a clean glass container, it will stay for up to a week.
Ingredients
I’ve made this to create 2-3 servings, just double for more. This will keep in the fridge for up to a week.
1 large red bell pepper
1 small red pepper
3 gloves of garlic
1 tsp sugar
Ground black pepper
Salt to taste
1/8 cup of olive oil or 4 tablespoons
1/2 tsp red chilli flakes
1/2 tbsp White wine vinegar
Method:
1 Preheat the oven to 200 degrees. Like a baking tray with a baking sheet.
2 We’re going to start by preparing the vegetables for roasting. Half the peppers and remove the seeds, then quarter and place skin side upwards. If you like, half the garlic and place these on the tray as well, but it’s fine to keep the cloves whole.
3 Bake for 25-30 minutes in the oven.
4 After 25-30 minutes, the peppers should be soft and the skin well charred. Remove from the oven and allow to cool.
5 Once cool enough to touch, remove the skins from the peppers. Place all of the roasted vegetables in a food processor and blitz with a little water.
6 Place a pan on medium heat and add about 1 tbsp of olive oil.
7 Once the oil is ready, add in the pureed peppers and garlic mixture. Stir well.
8 Allow the mixture to cook for 10 minutes, stirring well throughout until all of the water has evaporated.
9 Now, add the white wine vinegar, the sugar, salt, ground black pepper and red chilli flakes. Give the sauce a good stir, ensuring all the spices are well mixed through.
10 Cook the sauce until you start to see it caramelise and darken. This should take around 6-8 minutes.
11 Now, add 2-3 teaspoons of good quality olive oil. This will preserve the sauce and make it rich and extra delicious! It might seem like a lot of oil, but this is the beauty of this dip!
12 Let it cook for a further 5 minutes in the oil and then take it off the gas.
13 Allow to cool. You can also store this is a sterile glass jar to keep for longer.
14 One way to enjoy the dip immediately, is to get a piece of bread. A lovely sourdough slice tastes the best!
15 I’ve used the pan we made the dip in to soak up and last bits of oil to toast the bread.
16 Once it’s well toasted on both sides, take off the pan and place on a plate. Spread a tablespoon of the red pepper dip across the bread and finish off with a sprinkle of chopped chives. Enjoy!
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