This recipe uses roasted capsicums and chillies and a splash of beer to make a dip that is sure to be a hit at any party. You can adjust the amount of chillies if you prefer something less (or more) spicy.
1/2 green capsicum
1/2 red capsicum
4 red chillies
2 tablespoons olive oil
3/4 large onion, cut into large chunks
1/2 large fresh tomato, chopped
3 cloves garlic
1/4 cup coriander leaves
1 (410g) can diced tomatoes with their juice
2 tablespoons fresh lime juice
1/2 teaspoon salt
1/2 teaspoon ground black pepper
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Preheat the grill. Line a baking tray with alfoil.
Halve the green capsicum, red capsicum and chillies lengthways and discard stems and seeds. Place on baking tray and brush with olive oil. Roast under the grill until the skin blackens and blisters, 3 to 5 minutes. Place capsicums and chillies in a bowl and cover with cling wrap; allow to steam until the skins loosen, about 10 minutes. Peel off the skins and discard.
Combine the green capsicum, red capsicum, chillies, onion, tomato, garlic, coriander, tinned tomatoes with juice, lime juice, salt, black pepper and beer in a blender. Blend to desired consistency. Transfer to a bowl and allow to cool in the refrigerator for 30 minutes before serving.