I hate green peppers. Absolutely hate them, with a pure hate.
And so these green peppers- bought in a fit of optimistic hopefulness- have been ignored until they have become wrinkly. I could not bring myself to throw them out and waste them, and hoped that H-G would oblige by eating them wholesale, but when that did not happen I had to do something with them.
Some years ago I made a delicious red pepper and cashew nut pesto. While rifling through the cupboards I came across cashews and thought it may be possible to re-create this, but as a dip for vegetables which are much more to my liking. The darned things were only going to be chucked anyway, so it was worth a try.
I put the peppers into a hot oven for 40 minutes, until they blackened.
Then I peeled off the skin and put the chopped peppers into a plastic jug and added cashews.
This I blended with my trusty hand-held blender and added about 3 teaspoons of salt.
mmmm. Yum. No oil was added at any stage, so this was a gorgeous, yummy, healthy, dip. I ate this with carrots, cucumber and breadsticks. It will also be great tomorrow as a sandwich spread instead of mayonnaise.
I am not likely to become a fan of green peppers anytime soon… but if one must, then this is quite an acceptable way to eat them.