A couple weeks ago, I hosted a women's retreat and we ended up having some left over food like bell peppers. The Costco sized bag was more than enough and I was trying to figure out what to make with them before they went bad.
The usual fajitas or burritos seemed uninspiring and I wanted something different.
Then on Valentines Day, my boyfriend and I went out to a local wine bar and ordered a Mezza Plate, which if you do not know is a Mediterranean crudites platter. On it was hummus, olive tapenade & Romesco.
PERFECT! I thought. That's what I am going to make with these left over bell peppers and it turned out awesome.
Like so freaking delicious I made it twice in the span of 4 days and used it for 3 different meals/recipes.
You are going to want to make this, I know you will love it.
3 bell peppers (I choose one each of yellow, orange and red)
1-2 tbsp melted coconut oil
1 cup dry roasted almonds
3 garlic cloves
4 tbsp apple cider vinegar
2 tsp smoked paprika
1 tsp cayenne
1/2 cup olive oil
Pre-heat the oven to 350 degrees F
Wash and dry the peppers. Then cut them in fourths, removing the seeds and ribs. Add them to a large baking sheet, cover with the oil and add a pinch of salt. Toss to evenly coat and then spread the peppers out across the baking sheet giving them space to breath and put the skin side down. Do not crowd the pan.
Then roast in the oven for 15-25 minutes, until the skins get brown and start to bubble. Then take out and let cool. You can speed the cooling process by adding to the fridge or freeze. Once cool to the touch. start to peel off the skins. See picture below.
Then in the bowl of a large food process add the peppers, almonds, garlic, apple cider vinegar, smoked paprika and cayenne. Pulse until a crumbly mixture starts to form. It will like like a thick crunchy paste.
Then with the processor on low, add in the oil. Then season with salt and black pepper to taste. Adjust any seasonings as desired, or add more oil if you want it more like a sauce than a dip.