Heat oven to 200 degC. Place the halved with seeds removed red pepper into a roasting pan and drizzle with a little oil. Roast for 20 minutes or until skins blister. Remove from oven and place in a bowl, cover with plastic wrap and leave to cool - this makes the peppers sweat and their skins will peel off easily. Remove and discard skins and set peppers aside to cool.
Place peppers and any pan juices, coarsely chopped with seeds removed chilli and peeled garlic cloves in the bowl of a food processor and process to combine.
Add sunflower seeds and olive oil and process until smooth. Season with salt and pepper to taste. This dip will last for up to a week, if covered and stored in the fridge.
20/8/2006
Comments