Roasted Peperona (Capsicum) Dip

Surprisingly, this turned out to be one of the 'hot favourite' dish that night. Only gripe was that I should have bought at least 2 baguette sticks instead of one.

This recipe is definitely a keeper and will probably be making more soon :)

Many thanks to Elaine for sharing this wonderful recipe.

Ingredients
2 medium yellow bell peppers or capsicum
2 medium red bell peppers or capsicum
1/4 cup olive oil
2 garlic cloves
2 tbsp capers (salt packed is best preferred)
1 tbsp tomato paste
1/2 medium onion, diced
1/2 tsp dried red chile flakes
1/2 tsp salt
2 tbsp red wine vinegar
1/4 cup chopped parsley (used normal and flat leaf parsley)

Method:

1. Wash and dry peppers.
2. Put oven on broil.
3. Cut tops off peppers, cut peppers in half and remove seeds.
4. Lay a piece of foil on a baking sheet and lay peppers on sheet, skin side up. Broil until skin blackens. Place peppers in paper bag and let steam. Remove and let cool. Skins should slip off.
Chop peppers into small pieces. Set aside.
5. Heat the olive oil in a large skillet. Rinse the salt off the capers and dry capers (make sure you dry them otherwise....BECAREFUL - standback (way back) for oil splurts!!). Add the capers to the oil and fry for about one minute over medium heat.
6. Stir in the tomato paste and cook for a couple of minutes and then add onion, chile flakes and salt and cook, stirring, for about 5 minutes.
7. Add the vinegar to the pan and deglaze, scraping up any brown bits from the bottom of the pan and then stir in the chopped peppers.
8. Adjust seasoning for more salt or vinegar. Add parsley.
9. Remove topping to a bowl and let cool. Do not refrigerate. Let sit at room temperature until ready to use.