Ingredients
1tbsp olive oil
2 red peppers
1 clove garlic, crushed
1 red chilli, deseeded and finely chopped
3tbsp crunchy peanut butter
1tbsp lemon juice
¼pt
/ 150ml water
¼tsp
chilli powder, or to taste
salt and freshly ground black pepper
Method
1 Place peppers
an a baking tray and bake in a preheated oven (400°F / 200°C
/ gas mark 6) for 20-25 minutes, turning once.
2 Remove from oven and
when cool carefully remove the blistered skins, taking out the seeds
at the same time.
Retain the oil that exudes from the peppers, it's exquisite!
3 Meanwhile in a saucepan
gently fry the onion and garlic in the oil until soft.
4 Add the chilli powder
and cook for 30 seconds.
5 Add the water and peanut
butter, bringing to the boil and then simmering for 8 minutes, stirring
occasionally.
You may need to add a little water if the mixture thickens too much.
6 Pour the contents of
the pan into a blender, add the peppers with their oil, the lemon juice
and season well.
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