PALEO ROASTED PEPPER & CHIPOTLE CREAM™

A simple way to have a dairy-free, spicy accompaniment to any dish. Experiment using different types of chilies for flavor and heat. And for an extra kick, leave the jalapeño seeds and membrane in this sauce.

For our North American 3TWO1ers: Capsicum = Bell Pepper.

INGREDIENTS
3 Red Capsicums, seeded and sliced
2 Yellow Capsicum, seeded and sliced
1/2 Jalapeno, seeded and sliced
1 tsp Chipotle, ground
3 cloves Garlic, whole
2 Tbs Olive or Macadamia nut oil
1 C Cashews, raw
Sea salt and ground black pepper

PREPARATION
PLACE cashews in a bowl and cover with water. Put aside for approximately 3 hours.
DRAIN the cashews.
BLITZ cashews in Thermomix or food processor. Use some of the oil to help create a smooth creamy paste.
PREHEAT oven to 200 C/ 400 F.
PLACE sliced capsicum, garlic and jalapeño in a bowl with 1+ Tbs of oil. Coat the veggies.
ROAST oil-coated veggies in oven for around 5-10 minutes.
ADD roasted veggies to cashew mix and blitz until completely creamy.
SEASON with salt and pepper to taste.

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