Spicy Capsicum Dip

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I found this recipe in a magazine about five years ago and lost it and can’t find anything like it on the internet so thought I’d publish it myself from memory. I’ve made this dip often and it’s always pleased the taste buds. You can use it as a sauce for steamed vegetables too. You can vary the quantities as I’m only going by memory on this one but I think it’s pretty accurate.

½ cup pecan nuts (you could also use walnuts).

2 large roasted capsicums (red or green). Roast and remove the skins.

A pinch or ¼ tsp of Cayenne pepper powder.

1 large brown onion.

Juice of 1 lemon.

1 tbsp of olive oil.

Roast the Capsicum’s whole with skins on in a baking tray well until outside is slightly black and they are very soft to touch. Remove and either let cool or rinse under cold water and peel off skins and remove all seeds inside.

Chop onion and fry till lightly brown.

Put the capsicums, onion, spices, lemon juice, olive oil and pecans in a high speed blender until very smooth. .

The closest recipe like this I could find was here at the ABC website but it has bad sugar and more ingredients, the above is more simple. http://www.abc.net.au/local/recipes/2011/03/23/3171500.htm

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