Roasted Bell Peppers and Walnut
| 1 Jar | |
| 2 | red bell peppers |
| 2 dl | walnuts |
| 1 | tomato |
| ¼-½ | fresh chili |
| ½ tsk | salt |
| 1 skvätt | lemon juice |
It’s well worth the extra time to roast the peppers in the oven. The taste is fantastic, and its beautiful red color makes this the perfect side dish for your Sunday dinner.
1
Split the bell peppers down the middle, and make some holes in the tomato with a fork. Place them in an oven-safe container and roast at 225°C for 20 minutes.
2
Peel away the skin under running water.
3
Put all the ingredients in a food processor and mix well.