Monday, 28 October 2013

roasted red pepper tapenade

My boyfriend made this tasty dip originally for a pasta sauce.  It works as both a sauce or as a dip for chips if you are missing salsa.  Requires a blender or food processor.


1 full bulb of roasted garlic (before putting it in the oven, cut off the whole top of the garlic bulb so that the fleshy part of the garlic cloves is showing. Bake for 30 minutes at 400F)

4 roasted red peppers (to make roasted red peppers, broil them for a few minutes until the skin is blackened, then remove the skin)

1 250ml container of green olives - preserved with salt only (optional - add a bit of salt if not using olives)

1/2 cup cashews (soaked beforehand if necessary)

Put everything together in a blender or food processor and blend until smooth.

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