For you moorish monsters out there I’ve another delicious dippy-salsa dish that will tantalise our tastebuds as well as nourish your beautiful self. And again, its really easy to make.
This one’s great for parties, a crusty topping for fish or meat, a hearty addition to a salad, with oven baked crisps, seaweed spaghetti, with raw veggies as a dip or mixed into quinoa. The possibilities are endless!
Tomatoes are amazing for you for so many different reasons too! Check them out here!
Serves: makes a cereal bowl full
Sun dried tomatoes – about 6 – 8 pieces (depending on how you want the tomato-pepper taste balance)
1 big red pepper
1 clove crushed garlic
1/2 squeezed lemon
Crushed pepper to your taste
A good glug of olive oil if your sun dried tomatoes came dry
Half a fresh raw tomato
A pinch of cayenne pepper
2 big garlic cloves
1. Bake or grill the red pepper and garlic until they are soft and getting slightly charred round the edges. This is usually for 20 minutes in the oven at 175 decrees Celcius or under a medium grill for 15 minutes turning them over once. Keep a good eye on this as our appliances vary!
2. Add everything into the food processor including the cooked peppers and blend! The mixture will remain a little ‘chunky’ rather than come to a smooth paste – that would be overworking the food too much.
To make it go further – add a little yoghurt, more fresh tomatoes, a little water, some herbs like fresh coriander or mint, coconut yoghurt or creme fraiche.