Antep Ezmesi

Summary

Ingredients

• 250 g hot peppers, red
• 250 g hot peppers, reen
• 1 bunch parsley, smooth
• 2 spring onion (s)
• 2 onions)
• 0.5 kg ½ tomato paste, Turkish
• 0.5 ½ bulb garlic
• salt
• 500 ml rapeseed oil

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Instructions

1. Peel the onions, spring onions and garlic and chop in a blender or cut into very small pieces. Wash the peppers, cut in half, remove the seeds and skins, also chop in a blender or cut very finely. Chop the parsley very finely. Put everything in a bowl, mix with tomato paste and oil and season with salt.
2. Version 1:
3. After filling, cover the mass with oil and screw on the lid. Store in a cool place.
4. 2nd variant:
5. Just freeze.
6. Tastes great with freshly baked bread, meat, etc.