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Posted by on 1 Jun 2012 in Bradley Smoker | 0 comments

Bradley Smoked Red Pepper, Tomato & Chilli Dip

Bradley Smoked Red Pepper, Tomato & Chilli Dip

At last we have sunshine and warmth, and what better way to kick off the BBQ than some delicious dips? For vibrant colour and flavour this one is difficult to beat writes Sandra Tate … For a more intense flavour, grill the peppers and chilli prior to smoking – this means grilling to black, if you don’t grill as harshly as this the skins will not come off. Also, if you fail to cover completely in plastic, the skins, again, will not come off. This much I know from bitter experience and I have explained the method at length below. Whilst the vegetables are smoking, I also smoked some sea salt to season this and for later use – keep in a separate, labeled, jar.  Ingredients  3 large red ramiro peppers 4 large ripe tomatoes 1 red chilli 3 tbsp olive oil 1 clove garlic, peeled & crushed juice of ½ lemon 1 tbsp chopped parsley salt, pepper Method 1 Start the Bradley Smoker with just 2-3 oak bisquettes...

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