Preheat the oven to 180°C. Place the peppers, whole, on a baking
sheet covered with a piece of tin foil. Bake for 45 to 60 minutes, or
until they have collapsed and blistered.
Turn off the heat and allow them to cool completely in the oven.
Remove the tray from the oven, slip the skins off the peppers, and
remove the stalks and any seeds. Place the flesh in the bowl of a food
processor or liquidiser. Add the garlic, peppadews, cumin, paprika,
olive oil and lemon juice, and whiz to a paste. If the mixture is too
thick to turn the blades, add a little water or lemon juice. Now add the
lemon zest and finely chopped coriander and parsley, and press the
pulse button once or twice so that the mixture is just combined (the
herbs should retain a crunch). Season with salt and pepper and decant
into a pretty bowl.
Reprinted with permission of Scrumptious South Africa.
To visit Scrumptious South Africa's blog, click here.