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You'll need the following:
- 5 tablespoons minced roasted peppers (OR 2 red bell peppers)
- 4 tablespoons minced roasted peanuts
- 3 tablespoons mayonnaise
- to taste salt
This recipe is labeled "gluten-free", but please pay attention to the choice of mayonnaise.
Directions:
If you don't have any of these, you will have to take the slower way: roast the peppers on the stovetop or into the oven. Then peel them, remove the seeds and the pedicles. Mince the peppers. If the paste you got is too moisture, put it into a colander and let the liquid drain. You can also cook minced peppers for a few minutes over medium fire so that the excess liquid vapors. If doing so, set the cooked pasta aside to cool completely before further use.
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You can add some more mayo for even more creamier spread.
As for the peanuts, you can use finely minced for a smoother texture, or roughly minced for a slightly crunchy spread.
You can make some larger quantity of this spread and store it into a jar or plastic box, into the fridge for up to 10 or more days.
And the serving options are really various: It can be a breakfast with your favorite bread, a canapé spread, a cold appetizer, a sauce for roasted,cooked and fried meat, even a pasta sauce! You can also use it as a cream salad itself, or a base for cream salads...
Whichever way of serving you choose, enjoy and bon appétit!