Roasted Pepper Macadamia And Chilli Paste |
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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 15 |
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From The New Zealand Herald December 14, 2007. This capsicum paste is really simple to whip up and can be stored for future use in a whole range of recipes. Ingredients:
makes approximately 2 cups |
3 red capsicums |
1 tbs olive oil |
2 shallots, peeled and finely diced |
3 cloves garlic, crushed |
1/4 cup macadamia nuts, lightly toasted |
1 tin crushed tomatoes |
2 red chillies, seeds removed |
2 tbs tomato paste |
1 tbs olive oil, extra |
2 tsp brown sugar |
1 tbs sherry vinegar |
Directions:
1. Salt and freshly ground black pepper
2. Char the skins of the capsicums over a flame until black all over. Put into a paper bag to cool and then peel and de-seed.
3. Heat the olive oil in a fry pan and add the shallots and garlic. Stir for two minutes without colouring then add the other ingredients.
4. Simmer gently for 15 minutes, stirring often, and then let cool. Taste for seasoning then blend to a smooth paste before spooning into sterilised jars.
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