Roasted Capsicum Dip

Make the most of in-season capsicums later this roasted capsicum dip that will impress your friends.

The ingredient of Roasted Capsicum Dip

• 2 large red capsicums
• 3 4 cup pecan nuts
• 1 garlic clove quartered
• 1 2 tsp dried chilli flakes
• 1 tsp sports ground coriander
• 2 tbsp lemon juice
• 1 4 cup chopped lively flat leaf parsley
• vegetables to help
• crackers to assist

The Instruction of roasted capsicum dip

• preheat oven to 220c 200c fan forced place capsicums on the subject of with reference to a large baking tray pierce each capsicum later a skewer roast for 25 minutes or until skin is blistered and blackened transfer to a large snap lock bag seal bag set aside for 10 minutes or until cool satisfactory to handle
• peel and discard capsicum skin with intent retrieve log on capsicums steam will escape sever and discard seeds and membranes
• process capsicum pecans garlic chilli flakes coriander lemon juice and parsley until combined season taking into account bearing in mind salt and pepper spoon into a bowl cover refrigerate overnight for flavours to develop help similar to vegetables and crackers

Nutritions of Roasted Capsicum Dip

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