INGREDIENTS
MAKES: 180g / 200ml
- 1 medium red pepper
- ½ cup / 80g Green Olives
- 1 tsp small capers
- 3 sun-dried tomatoes
- Zest and juice of 1 mandarin (or ½ orange)
- ½ tsp sweet smoked paprika
- ½ salt
METHOD
- Put the pepper on an oven tray under a hot grill and blacken the skin all around. Keep turning the pepper until all the skin is blistering and charred. Set aside to cool down.
- When cool enough to handle, remove the skin, pips and stalk of the pepper and add the flesh into the food processor, along with the rest of the ingredients.
- Blitz all ingredients to a smooth paste. Tip into a bowl and use with crackers as a topping or a dipping sauce, or dollop over salads.