Ingredients
Scale
- 1 head of garlic
- About 1 teaspoon of olive oil
- About 3 large red bell peppers or other sweet peppers (about 1 cup total, after roasting and removing the seeds/stems)
- 1 small hot pepper or 1/4 teaspoon dried pepper flakes (more or less to taste)
- 1/2 cup roasted, salted cashews
- 1/4 teaspoon salt (more or less to taste)
Instructions
- Cut the top off the garlic head and drizzle a bit of olive oil into it. Wrap the garlic in foil.
- Start up your grill and when it’s hot, set the head of garlic and the peppers over the heat to roast. Roast the peppers until charred and black, turning to roast all sides of the pepper. Roast the garlic until it’s completely soft and squishy. I didn’t time it on the grill, but in an oven it takes garlic about an hour to get good and soft.
- Remove the stem and seeds from the peppers. You can pull the peel off the peppers or leave the peel on for extra charred flavor.
- Using a handi chopper or blender, puree the pepper with the cashews and garlic till smooth. Add salt to taste.
Notes
If you don’t want to use the grill to roast the veggies, you can roast them in the oven instead.
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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