Red pepper purée
Sunday 17 August 2008
Laced with spices, this is warm, sweet and zingy. Make more than you need, as it is addictive and keeps well in the fridge.
4 red peppers
15 small tomatoes
1tsp dried mint
4 cloves of garlic, peeled
1 bunch of coriander
1 red chilli, whole
40ml/2fl oz extra-virgin olive oil
2tbsp red wine vinegar
A good pinch of salt
For the spice mix
1tsp cumin seeds
1tsp fennel seeds
1tsp coriander seeds
3 cardamom pods
Start with the spice mix. Toast the spices in a pan on a low heat until the seeds pop. Remove and grind in a pestle and mortar.
Now preheat the oven to 200C/400F/ Gas6. Quarter the peppers and remove the seeds and pith. Place in a baking tray along with the tomatoes, mint, garlic, coriander, chilli, vinegar and oil. Season with salt and scatter over the spice mix.
Cover tightly with foil and place on the middle shelf of the oven. Cook for 35-40 minutes or until the peppers are soft. Remove and take off the foil. Allow to cool slightly then scoop the whole lot into a food processor and blend until smooth. It will more than likely need a further pinch of salt to bring out the flavour.
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