Roasted pepper Macadamia and Chilli paste
From mystic_river1 15 years ago
- 25 minutes to make
- Serves 15
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 shopping list
- 3 red capsicums shopping list
- 1 Tbs olive oil shopping list
- 2 shallots, peeled and finely diced shopping list
- 3 cloves garlic, crushed shopping list
- 1/4 cup macadamia nuts, lightly toasted shopping list
- 1 tin crushed tomatoes shopping list
- 2 red chillies, seeds removed shopping list
- 2 Tbs tomato paste shopping list
- 1 Tbs olive oil, extra shopping list
- 2 tsp brown sugar shopping list
- 1 Tbs sherry vinegar shopping list
How to make it
- Salt and freshly ground black pepper
- 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.
- 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.
- 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.
People Who Like This Dish 4
- schanaaz Nowhere, Us
- jimrug1 Peoria, IL
- elgab89 Toronto, CA
- efitobx Norfolk, VA
- trigger MA
- peetabear Mid-hudson Valley, NY
- pinkpasta Upstate, SC
- mystic_river1 Bradenton, Florida
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The Rating
Reviewed by 10 people-
In a word Delightful or Exquisite. Looks wonderful the macadamia nuts add that extra decadent touch I like in a spread.
High Five
trigger
in loved it
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Brings new meaning to hunk a hunk burning love.
efitobx
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This is extremely unique. I like this very much.
Saving...And...of coarse giving my dear friend a HIGH FIVE. :D
Debbie~
pinkpasta
in Upstate loved it
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