Tomato and sweet pepper dip

Name: Tomato and sweet pepper dip
Ingredients: 2 punnets Cherry tomatoes, about 500g (Main); 3 Shallots, or 1 red onion; 3 Capsicums, red, yellow or orange ones, or use 6 Little Sweety peppers (Main); 2 Green chillies, use up to 5, depending upon taste and heat; 1 knob Ginger, chopped; 1 Garlic bulb, peeled; 1 Tbsp Honey; 1 splash Extra virgin olive oil; 1 handful Chopped fresh coriander; 1 Tbsp Fish sauce; 1 Tbsp Tarragon vinegar, or use cider vinegar; 1 Lemon, or lime, zest and juice

Tam West

Warren Elwin

Food writer

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Serve with a medley of chopped colourful vegetables for an altogether healthier chip ’n’ dip.

Ingredients

2 punnets	Cherry tomatoes, about 500g (Main)
3	Shallots, or 1 red onion
3	Capsicums, red, yellow or orange ones, or use 6 Little Sweety peppers (Main)
2	Green chillies, use up to 5, depending upon taste and heat
1 knob	Ginger, chopped
1	Garlic bulb, peeled
1 Tbsp	Honey
1 splash	Extra virgin olive oil
1 handful	Chopped fresh coriander
1 Tbsp	Fish sauce
1 Tbsp	Tarragon vinegar, or use cider vinegar
1	Lemon, or lime, zest and juice

Directions

Roughly chop tomatoes, shallots (or 1 red onion), capsicums and chillies. Add to a bowl with chopped ginger, garlic, honey, a good glug olive oil and salt and a good grind of black pepper. Toss together well and grill on a baking dish lined with baking paper in a hot oven to char and soften, stirring often. Leave to cool.
Add a good handful chopped coriander, fish sauce, tarragon (or cider) vinegar and the lemon or lime zest and juice. Blitz to a chunky salsa, adjust seasoning and chill to serve.