Roasted Red Pepper Dressing
by Tarla Dalal
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Added to 6 cookbooks
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This dressing has a unique flavour and aroma because of a special process of roasting the red pepper on an open flame. The red pepper is to be roasted slowly on a low flame till it blackens, in order to get the perfect results.
This beautifully roasted capsicum is then perked up with complementary ingredients like rosemary, lemon juice and mustard paste, which enhance the flavour of the dressing in an apt way, without overpowering the roasted red pepper.
You can make a batch of this Roasted Red Pepper Dressing and store it in the fridge in an airtight glass jar for two days.
- Pierce a fork through the capsicum, brush oil evenly over it and roast on a slow flame till it turns black in colour from all the sides.
- Immerse the capsicum in cold water, remove the skin, stem and seeds and finely chop them. Keep aside.
- Combine the lemon juice, whole grain mustard paste, sugar, vegetable oil, olive oil and salt and in a mixer an blend it till smooth.
- Transfer the mixture into a deep bowl, add the capsicum and rosemary and mix well.
- Use as required.
Nutrient values per tbsp
|Vitamin A||94.9 mcg|
|Vitamin B1||0 mg|
|Vitamin B2||0 mg|
|Vitamin B3||0 mg|
|Vitamin C||1.3 mg|
|Folic Acid||0 mcg|
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