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Roasted Red Pepper Dip

Roasted Red Pepper & Basil Dip

As you may or may not know, peppers are extremely good for you. They are high in vitamins A&B and there is more vitamin C in a pepper than in an orange.
This dip is great with cheese and some warm crusty bread.

Roasted pepper & basil dip

Ingredients : 
  • 1 Large Red Pepper
  • 1 Jalapeno chilli 
  • 100ml Milk (semi skimmed or soya milk)
  • 2 teaspoons Sunflower oil
  • 1/2 teaspoon Paprika
  • 1 tomato
  • Fresh basil (about a tablespoon worth when chopped)
  • 1/2 teaspoon SeaSalt
  • 1 tablespoon Cider Vinegar

To make  :

Preheat the oven to 200'c / gas mark 6
1) Roast the pepper on a baking tray in the middle of the oven for 20-30 minutes until the skin turns black. 
2) Remove from oven, allow to semi cool and place in a plastic bag which will allow for easy removal of the skin.
3) Deskin the pepper, decore and remove any seeds.
4) Chop the chilli in half and deseed
5) Roughly chop the basil
6) The rest is easy.. put all the ingredients in a blender and pulp until it has a smooth creamy texture.

Chill and serve as a dip!  Also great with potato croquettes