|Preparation : 20 min||Resting : 2 hr|
|Cooking : 35 min||Equipment :|
|Difficulty :||Rating : 0 rates|
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|2||large red peppers (400g), halved and seeded
|50||ml olive oil
|3||-4 sprigs basil
|2||pinches ground cumin
|1||Preheat the oven to 190 °C (180 °C fan, gas mark 5).|
|2||Place the peppers and onion on a lined* baking tray. Bake for 35-45 minutes, skin|
|3||When the skin of the peppers blackens and blisters, remove from the oven; use a small knife to peel off the skin.|
|4||Put the peeled peppers, olive oil, garlic, basil, cumin and onion in the metal bowl.|
Run the EXPERT programme 1 minute/speed 18.
|5||Transfer the sauce to a bowl and refrigerate for 2 hours. Serve with white-fleshed|
fish, or on toast.