- 2 red peppers
- 2tbs olive oil
- 180g green olives
- 50g capers
- 1tbs vinegar
- few sprigs of thyme
- pinch of cayenne pepper
- Preheat oven to 170 degrees Celsius.
- In a small roasting tray place the peppers and baste with the oil. Roast for about 30 minutes until the skin of the peppers starts to blacken. Remove from the oven and set aside to cool.
- Remove and discard the skin of the peppers. Reserve the liquid and place with the peppers and remaining ingredients into a food processor. Whizz until the ingredients are roughly chopped.
EthiVegan by Edward Daniel
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Edward Daniel | Vegan Chef