hot chilli, garlic and ginger dressing

Cut the four sides off both capsicums (discard seed core) and grill these until blackened and blistered on the skin side only. Transfer the capsicum pieces to a plastic bag and seal, allowing the capsicum pieces to cool. Once cool, remove the capsicum and peel and discard the skins and finely chop the flesh. Place these in a mixing bowl with the lime zest, minced ginger, coriander, oregano, chilli, garlic and ginger sauce, lemon and lime juices and mix well. Whisk while adding the olive oil, a little at a time until the dressing is well mixed and slightly thick. Season to taste with salt and pepper. Converted by MC_Buster. Per serving: 962 Calories (kcal); 108g Total Fat; (99% calories from fat); trace Protein; 2g Carbohydrate; 0mg Cholesterol; 2mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 21½ Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.