Roasted Red Capsicum and Walnut Sauce

Serves makes 1 jar

Time 30 minutes

Ingredients

2 large red capsicums

½ cup walnuts

2 tbsp extra virgin olive oil

2 cloves garlic, minced

1 tbsp lemon juice

1 tsp smoked or sweet paprika

1 tbsp tomato paste

1 tbsp apple cider vinegar or red wine vinegar

Salt and black pepper to taste

1-2 tbsp water (to adjust consistency)

Method

Preheat your oven to 220°C.

Place the whole capsicums on a baking sheet and roast for 20-25 minutes, turning occasionally, until the skins are charred and blistered.

Remove from the oven and place the capsicums in a bowl. Cover with plastic wrap or a plate and let them steam for 10 minutes. Peel off the charred skin and remove the seeds and stems.

While the capsicums cool, toast the walnuts in a dry skillet over medium heat for 3-4 minutes, stirring often, until golden and fragrant. Let them cool slightly.

In a food processor or blender, combine the peeled roasted capsicums, toasted walnuts, extra virgin olive oil, minced garlic, lemon juice, paprika, tomato paste, and vinegar. Blend until smooth, adding water as needed to achieve your desired consistency. Season with salt and black pepper to taste.

Taste the sauce and adjust the seasoning or acidity by adding more vinegar or lemon juice if needed.

Serve drizzled over chicken or use as a dipping sauce on the side.