Smoked Red Pepper And Tomato Dip | Recipe by sousvidetools.com
Smoked Red Pepper And Tomato Dip
- COOK TIME: 15 Minutes
- PREP TIME: 30 Minutes
- DIFFICULTY: Beginner
- SERVES: 6
Ingredients
- 2 whole white onions , peeled and quartered
- 6 x pointed red peppers
- 2 whole heads roasted garlic
- 500g vine tomato
- 100g roasted pinenuts
- 30g fresh basil leaves
- 3 tsp Maldon sea salt
- 1 tsp black pepper
- 75ml balsamic vinegar
Equipment
- Bertha oven
- Taurus® Mycook 1.8 Thermal Blender
Method
- Preheat the bertha oven to 300c before quickly charring the pointed peppers directly onto the coals until blackened set aside to cool
- Place the onion quarters and tomatoes onto a tray drizzle with olive oil, season with salt and pepper and roast in the bertha below the lamb
- Take the seeds from the peppers before blending all the ingredients together to create a dipping sauce
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