Roasting red and yellow peppers has gotten really addictive since I tried it a while ago. The process is simple enough and for the amount of baking we do, it certainly is convenient, especially as you pre-heat the oven when making bread.
Once roasted, the skins peel off real easy and the resulting pepper is sweet as ever. Turning this into a dip is super easy - depends on what you want the final product to turn to muhamara or just a plain dip with fresh baked pita pockets.
Ingredients
4 roasted and skinned peppers
2tbsp olive oil
1tsp balsamic vinegar
salt and pepper to taste
a pinch of chilly powder - as per your taste,remember, these peppers have a hint of heat still left in them
Blend all the ingredients together. The resulting dip can be used as a spread, dip or marinade for light meat like chicken. My pairing was with some terribly good sourdough from Breadworks which, in my opinion, continues to be the best sourdough source in Bangalore.
No comments:
Post a Comment