Red Capsicum Dip

Red Capsicum Dip

Red Capsicum Dip


  • 2 large Capsicum Large, Mixed Colours


Preheat oven to 200oC. Place capsicums on a large baking tray. Pierce each capsicum with a skewer. Roast for 25 minutes or until skin is blistered and blackened. Set aside for 10 minutes. Peel and discard capsicum skin. Carefully open capsicums. Remove and discard seeds and membranes. Process capsicum, pecans, garlic, chilli flakes, coriander, lemon juice and parsley until combined. Season with salt and pepper. Refrigerate overnight for flavours to develop.


4 people

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