Thermomix Roasted Red Pepper and Sun Dried Tomato dip
Red Pepper and Sun-Dried Tomato Dip
Jun 25, 2007
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Prep Time: 0 hours 30
Cook Time: 0 hours 10
Total Time: 0 hours 40
sun-dried tomato halves in oil
2 tbsp. capers
2 tsp. fresh lemon juice
small garlic clove
1/4 tsp. coarsely ground black pepper
2 tbsp. extra-virgin olive oil
1/4 c. fresh parsley leaves
Toasted pita wedges, Belgian endive leaves, and assorted vegetables
- Preheat broiler. Line broiling pan (without rack) with foil. Cut each pepper lengthwise in half; remove and discard stems and seeds. Arrange peppers, cut sides down, in prepared pan. With hand, flatten each pepper half. Place pan in broiler 5 to 6 inches from source of heat. Broil peppers, without turning, until skins are charred and blistered, 10 to 15 minutes. Wrap foil around peppers and allow to steam at room temperature or until cool enough to handle.
- Remove peppers from foil. Peel off skins and discard. Cut peppers into large pieces.
- In food processor with knife blade attached, process peppers, tomatoes, capers, lemon juice, garlic, salt, and black pepper, pulsing, until all ingredients are finely chopped. With processor running, gradually add oil through feed tube, until mixture is smooth. Add parsley; pulse just to blend.
- Spoon dip into serving bowl. If not serving right away, cover and refrigerate up to 2 days. Serve with pita wedges, endive, and vegetables.
Video: Sun Dried Tomato & Roasted Red Pepper Aioli
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Date: 27.11.2018, 23:04 / Views: 95492