This incredible roasted red pepper + macadamia spread is unbelievably delicious +über-nourishing! It is one of my favorite things to eat and is straight out of my all-time favorite cookbook author’s first book; At Home in the Whole Food Kitchen by Amy Chaplin.
1/2 cup raw macadamia nuts, toasted
5 med. red bell peppers, seeded and cut in large pieces
1 med. onion, diced
5 cloves, garlic, chopped
1 red chili, seeded and chopped
4 tablespoons extra virgin olive oil, divided
1 teaspoon sea salt
2 teaspoons white balsamic vinegar
Freshly ground black pepper
Preheat oven to 400 degrees. Place peppers on a lined baking sheet. Drizzle with 3 tablespoons of olive oil + toss until the peppers are coated lightly with the oil. Salt + pepper. Make sure peppers aren’t touching each other and roast for 20 minutes. Stir. Roast for another 15-20 minutes or until peppers are soft + beginning to brown. Remove from oven + set aside.
While the peppers roast, warm the remaining tablespoon of olive oil in a medium skillet over medium heat. Add onion and sauté for 5 minutes or until golden. Stir in chile, garlic + remaining 1/2 teaspoon sea salt. Reduce heat and cook for another 10 minutes or until carmelized. Set aside.
Process toasted macadamia nuts in a food processor until small, evenly sized pieces, put nuts in another bowl so you can use the same food processor bowl.
Process peppers and onion mixture + balsamic and pulse until combined. Allow mixture to be a little chunky. Season with salt + pepper to taste. Serve with fresh bread, crackers or raw veggies. Store in the fridge for up to 4 days. xxo!