Nandos Red Pepper Dip Recipe
When is Nando's Red Pepper Dip back? Everyone misses it but we've been waiting too long and for now, we can only get used to preparing the homemade version.
Ingredients
- 2 red peppers
- 1 tomato deseeded
- 1 small red onion
- 1 garlic clove
- pinch salt & pepper
- 1 teaspoon white wine vinegar
- 1 tablespoon olive oil
Instructions
- Oven roasting: If you prefer to roast the peppers in the oven, preheat your oven to around 425°F (220°C). Rub the baking sheet with olive oil. Place the peppers, tomato, onion, and garlic on a baking sheet skin side up, and roast them for approximately 20-30 minutes, or until the skins are charred and wrinkled.
- Add condiments. Add the salt, pepper, and vinegar
- Blend. Blend the roasted veggies using a hand blender until smooth with a few chunks or really to the texture you like
- Serve and enjoy!
Notes
- Roasting time. The roasting time of the red peppers required for Nando's Red Pepper Dip can vary depending on the method you use and the size of the peppers.
- Direct Flame (Gas Stove or Grill): If you have a gas stove or grill, you can roast red peppers directly over the flame. It usually takes about 5-7 minutes per side for the skin to become charred and blistered. Rotate the peppers to ensure even roasting.
- Broiling: Another method is to place the peppers on the top rack of your oven and broil them. This method can be quicker, taking about 10-15 minutes, but you'll need to keep a close eye on them to prevent burning.
- Don't blend it into oblivion. You can process it as much as you prefer, but I find it works best when it's left a tad chunky, similar to crushed tomatoes.