Wednesday, March 20, 2013

Roasted red pepper sauce - Dip

Store bought pasta sauce (with herbs - optional)  - 1/2 cup
Red pepper whole - 1
Garlic, chopped finely - 3
Dried oregano - 1 tbs
Dried basil - 1 tbs
Ground pepper - 1/2 tbs
Red chilly flakes - 1/4 tbs
Garlic powder - 1/4 tbs
Olive oil - 2 tbs
Salt to taste
Coriander for garnish

Preparing the red pepper:
In the oven:
Preheat the oven to 500 f
Place the whole red peppers on a sheet pan and let it cook for 30 - 40 minutes until the peppers are completely charred and wrinkled.
Easy method on a gas stove top:
Turn on your gas to a medium heat, place the whole red pepper on the gas stove and let it get charred, keep turning from side to side until the whole pepper is completely charred.

Cooking method:
Hold the charred pepper under running water and remove the skin on the pepper.
Remove the seeds from the pepper and cut into chunks.Add the red pepper to a blender and blend it into a puree without any water.
Heat a pan with 2 tbs of oil, add the garlic and cook for a minute. Then add the blended pepper and fry for a couple of mins
Add the pasta sauce to it and cook for another 2 minutes.
Add the dried herbs and garlic powder, salt and pepper and cook it for 5 more minutes.
Remove from heat and serve with the Eggplant fritter or any other fritters you like.

No comments:

Post a Comment