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


  • 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


  • 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.


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