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Prep: Drain the sun dried tomatoes well. If your roasted capsicum is very wet, pat it dry.
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2. Blend: Add capsicum, sun dried tomatoes, cashews, reserved tomato oil, garlic, lime juice, and brown sugar to a food processor.
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3. Season: Add salt and black pepper. Pulse until blended. Stop while it still has a little texture, or blend smooth if you prefer.
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4. Taste and adjust: Add more salt or lime juice to taste.
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5. Freeze: Spoon into a silicone tray in 1 tablespoon portions. Freeze until solid, then transfer to a labelled freezer bag.
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6. Serve: Thaw in the fridge, then bring to room temperature. Stir well before serving.