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Print this Recipe    Red Pepper Pate

RED PEPPER PATE

4 large red peppers
3 cloves garlic, unpeeled
2 Tbs balsamic vinegar
1 Tbs sweet chilli sauce
150g butter, melted
pinch sugar
2 tsp finely chopped parsley

Preheat oven to 240 C. Line a oven tray with foil. Cut the peppers
in half lengthwise; remove seeds and membrane. Cut in half again.
Arrange peppers pieces on oven tray with the garlic cloves. Bake
20 minutes. Remove from oven; cover peppers with a damp tea-towel
until cool. Peel skins from pepper slices and garlic cloves,
discard skins. Place peppers, garlic, vinegar and chilli sauce in
a food processor and process until smooth. With the motor running,
pour in the melted butter in a thin steady stream; process until
the mixture is thick and creamy. Transfer mixture to a small pan.
Stir over low heat for 15 minutes. Remove from heat and stir in
sugar and parsley. Place in suitable container to cool and serve
with crackers. This will keep in a airtight jar or container for
up to 3 weeks.

NOTE: Pate can be used on pizza as a base sauce instead of tomato
sauce. It is also delicious spread on blini and topped with ham,
chicken or fresh herbs.

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