Method

• Heat the oven to 180 C and place the peppers (capsicum) on an oven tray and rub a bit of olive oil on them
• Roast for around 40 minutes until soft, turning them over every 7 to 10 minutes to make sure they don’t burn
• They are ready when the skin is charred and the flesh is soft
• Carefully remove them from the oven, pierce them to remove the liquid inside and place in a plastic bag for a few moments to allow the pepper to sweat and the skin to flake off
• Take the peppers out of the bag, remove the skin, stalk and seeds
• Roughly chop the flesh
• Place the peppers into the blender with the remaining ingredients and pulse until everything is roughly chopped – it can be as smooth or crunchy as you like
• Add the olive oil last, adding enough so that the dip is the desired consistency
• Taste and adjust for salt and chilli
• If you don’t use all the dip in one sitting, store it in a clean glass jar with a lid in the fridge for up to 5 days