Roast Pepper, Cashew & Chilli Dip - cooking recipe

Ingredients

3 red capsicums, halved & deseeded (Pepper)
1/2 cup olive oil
3 tablespoons Thai sweet chili sauce
1 tablespoon tomato paste
1 cup cashew pieces
salt
pepper

Preparation

Preheat oven to 190 deg Celsius. Place the capsicum halves into a roasting pan & drizzle with olive oil.
Roast for 20 minutes, or until skin blisters.
Remove from oven, place in a bowl, cover with plastic wrap & leave to sweat.
When capsicums are cool, the skins will peel off easily.
Place capsicum flesh, remaining oil, chilli sauce and tomato paste into the bowl of a food processor, process to combine.
Add Cashews and process again until smooth.
Season with Salt & Pepper.