By Shalini Kolluri
As someone who wants to be on a strictly plant based diet, it doesn’t matter that my sandwich doesn’t contain cheese or mayonnaise. Sandwiches are little adaptive parcels of culinary goodness that overcome all hurdles.
Sandwich spreads are a big reason why this lunch still makes me smile. Overtime, I have worked on many recipes and by far, this one is my favorite.
Red bell pepper when roasted has a fruity sweetness that gracefully balances the pungency of the garlic and the tomato.
I have always wondered why the red peppers taste entirely different from their green counterparts. Turns out that green peppers are harvested way before they ripen. They are slightly bitter and the least expensive of all the peppers.
The green ones turn yellow and the yellow ones turn orange. The yellow and orange peppers are sweeter than the green ones. However, the ripest of the lot are the red ones. Pimento and paprika are made from the red peppers.
This dip has a shelf life of 3-4 days when refrigerated. Although, it’s best when eaten fresh.
1 tablespoon olive oil
1 large tomato ( chopped into pieces)
1 red bell pepper ( chopped into pieces)
1 green chili
1 cup cilantro
1 clove garlic
1 red onion ( small)
1 teaspoon honey
salt to taste
Heat oil in a skillet on medium high
Add in the chili, garlic and onion. Saute’ for 5 minutes.
Once the onions turn golden brown and the garlic is fragrant add in the tomato and bell pepper.
Cook on medium till the bell pepper pieces are soft for 12-14 minutes.
Remove from stove and cool the mixture. Add in the honey.
Grind the cooked mixture of ingredients in a food processor/ blender into a coarse paste.Transfer the purée in to a bowl and use as spread/dip.