Vive Le Beurre

As the leaves turn red and orange, what better way to match your environment than to enjoy a delicious pepper-based dish!

Ingredients

• 7 peppers (I used a mix of yellow and orange to make a really vibrant sauce)
• 3 tomatoes
• 4 spring onions (green only)
• 1/4 cup garlic infused olive oil
• 1/2 cup toasted cashews
• 2 tbsp. white wine vinegar, or to taste
• 1 1/4 tsp. salt, or to taste
• 1 tsp. black pepper

Method

• Preheat oven to 380F.
• Core the peppers and slice the tomatoes lengthwise.
• Place peppers, tomatoes, and spring onions on a baking tray, ensuring not to overcrowd, and drizzle with olive oil.
• Roast for 30-40 min until slight charred marks appear.
• Place the roasted veggies and cooking liquid in blender with the cashews and blend until smooth and uniform.
• Taste and adjust the seasoning with the vinegar, salt and pepper.