Harlan Kilstein's Completely Keto Red Pepper Dip
- 2 Tbsp cashews
- 1/4 cup extra virgin olive oil
- 1/4 cup white vinegar
- 1 cups water
- 2 garlic cloves peeled
- 1/4 tsp Pink Himalayan Salt
- 4 large red bell peppers cut lengthwise
- 1/4 tsp black pepper
Cook the garlic, salt, pepper and water on medium flame for about 10 minutes, set aside.
Preheat your broiler.
Broil the peppers near the heat skin side up for about 10-12 minutes, until the skin is fully charred. Take out of oven and flip over the peppers and let cool fully, then remove and throw away the peel.
Add in the peppers, the garlic mix and all the other ingredients into a food processor and blend until you have a nice smooth texture.