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Smokey fire roasted capsicum red pepper sauce dip - Mon Mack Food

Fire Roasted Capsicum Dip

This is probably my favourite dip of all time and it’s a must have whenever I have tacos. It’s smoky, sweet, creamy and full of flavour.
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Prep Time 10 minutes
Cook Time 45 minutes
Course Appetizer, Side Dish, Snack
Cuisine Mexican

Ingredients
  

  • 200 g 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 clove garlic
  • salt, to taste

Instructions
 

  • 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.

Notes

You can use store bought fire roasted peppers for this if you’d like, but I always prefer making everything from scratch.