Roasted red peppers & acerola dips

Posted on2 Years ago by 866

Recipe & photo by @clemcatz.

Acerola is a small sweet & sour Brazilian cherry which contents a high amount of Vitamin C and Iron.

1/2 to 1 tsp a day in a smoothie, a fruit salad, plant-based yogurt, apple sauce, vinaigrette on top of green salad or in a dips!

Preparation: 20 min.

Rest time: 30 min.

For 4 people


All products in orange are available in our Sol Semilla e-shop through the section « Related Products » at the bottom of this page.

  • - 3 red peppers
  • - 150 g of cooked white beans
  • - 2 tbsp of olive oil
  • - 1 generous tsp of acerola powder
  • - 2 tsp of lemon juice
  • - 1 pinch of piment d’Espelette
  • - 1 pinch of sea salt


Roast the peppers on a grill in the oven, turn them until cook all over until blisters appear on their skin.

Transfer them in closed recipient and wait 30 minutes before removing seeds and skins.

Mix them with white beans (well washed if you they were in a glass jar), olive oil, acerola and lemon juice and chili (piment d'Espelette).

Salt gently.

Serve with tortillas, blinis, croquetas or raw food, or on pasta or anny cereals.

Notes: We can used peppers sold in glass har but their flavor is less intense.

We can use white beans in a glass jar or cook them before (make sure they are tender)

We can serve this dip as it is or with some thyme or more chili on top!

Quantities are for 4 portions, ou 6 smaller.

Tips: Once opened, the doypack needs to be well closed. If humidity comes in, acerola powder can agglomerate, just mix again to obtain powder back. The product is still good!.

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