Sort ingredients
sandramort
QR Code
Listen
Pdf
De-seed the red peppers and remove stems, don’t worry if a few seeds are left in.
Chop up the onion and red peppers into large chunks. Peel the garlic.
Roast these for about 20-25 minutes at 200°C until they are charred and cooked.
Allow the veg to cool enough to touch. Then place the veg with everything in a blender and whiz up until all is combined.
Taste to check the balance is right, you may need to add some more apple cider vinegar, smoked paprika or cayenne pepper.
Serve immediately or chill and enjoy within 3 days.