Smokey, spicy and surprisingly creamy… this roasted capsicum sauce/dip is one of my favourite things to put on a taco or serve as a snack with some chips. I love buying groceries when they’re on special and will regularly raid the clearance section at my fruit and veg store and when I’m able to find a big box of capsicums, this is always the first thing I make.
200g roasted capsicums (weighed after roasting as they will lose a lot of their liquid)
1 tbsp peanut butter
1 tbsp tahini
1/4 tsp ground cumin
1/4 tsp ground coriander
1/4 tsp smoked paprika
1/4 tsp sweet paprika
1/4 tsp dried oregano
1/4 tsp dried thyme
1/4 tsp cinnamon
2 tsp chipotle
1 tsp red wine vinegar
1 tsp salt
1 clove garlic
To roast the capsicums:
Preheat your oven to 180˚C.
Remove the stem and seeds from your capsicums and cut them in half.
Place them skin side up on a baking tray and using a blowtorch, blister the skin until there are some nicely blackened and charry bits. This step is optional so just skip it if you don’t have a blowtorch.
Cover the tray in al-foil and roast for around 40 minutes or until the capsicums are very tender then leave to cool covered on the bench.
If you’d like, you can peel off some of the blackened skin, but I usually just leave it.
To make the sauce:
Add everything to a blender and blitz for a minute or 2 until completely smooth. If you’d like, you can strain the sauce to remove any remaining chunks of skin or spices but this is optional and will depend on how powerful your blender is as to how fine your sauce will end up
Mon Mack Food is my little space to share my passion for food. It is also a place to document the recipes I’ve created while cooking for friends and family! While it is now just a hobby, my absolute dream is to build this project into something I can one day call my job 🙂
