Wednesday, November 20, 2013

Spanish Roasted Pepper Dip/Salad Dressing

I really really enjoy Spanish food.  Actually if the culture is "latin" I'm pretty much into it.  Spanish food is so so fun because it's such a melting pot of European, Middle Eastern and North African cuisine.  This is not strictly a salad dressing but can also be used as a sauce over a baked potato, pasta, fish or chicken.  Also, would make for a wonderful party dip.  Just watch the amount of water that's added to get the "dip" consistency.  I poured this dressing warm over my salad for lunch and it was truly wonderful.  Because I was out of paprika it wasn't used in this recipe BUT I may try it next time.  Great for the winter.  Red peppers, onions and garlic give the body lots of fighting power against colds other contagious bugs out there! This is a thick salad dressing and will make about 4 cups.  If you'd like it thinner, add more water.

  • 3 Red Peppers
  • 2 Red Onions (small size or, 1 large/med size)
  • 1 Head of Garlic
  • 1/2 cup water
  • 1/4 cashews
  • 1 Tbsp. reduced sodium soy sauce (or liquid amino acids)
  • 2 Tbsp. Balsamic Vinegar
  • 1/2 tsp. rosemary
  • 1/2 tsp.  thyme
  • 1/2 tsp. turmeric
  • 1/4 tsp. white pepper
  • 1/4 tsp. cayenne pepper
Prepare a baking sheet by lining it with foil and spraying it with oil/non stick cooking spray to prevent sticking. 

Cut the stem and seeds out of the red peppers, cut the top off of the head of garlic (no need to remove the skin see the below link to youtube clip), cut the red onion in half and remove the skin. Place all veggies on the prepared baking sheet. Broil in the oven for 10-15 minutes.  Until the skin is blackened on the veggies a bit.

Remove them from the oven and using tongs, transfer peppers and onions into the container of a high powered blender (a food processor may work for this as well). 

The head of garlic is a little different.  For those out there who have never roasted garlic and removed the skin afterward check out this youtube clip.

At about 1:18 of this youtube clip, it will show watchers how to remove the pod from the skin.  Once you've squeezed all the garlic out, discard the skin and place the pods into the blender container as well. 

Now just add all the other ingredients into the blender.  Blend on high until all ingredients are blended smooth or, to your desired consistency.  Voila! you've got a warm and delicious salad dressing without gobs and gobs of oil.

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