Oriental Pepper Paste
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 10 mins |
| Total Time | 20 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 300 g pointed peppers
- 50 g bread, rated (breadcrumbs)
- 50 g tahini
- 2 cloves garlic)
- 1 small onion (s)
- 1 squirt lemon juice
- 3 tablespoon olive oil
- 0.5 teaspoon ½ turmeric
- 0.5 teaspoon ½ cumin
- chili
- salt and pepper
Print Recipe
Pin Recipe Instructions
- First turn on the grill in the oven.
- Then wash the peppers, cut them in half and remove the seeds. Place the pepper halves in a baking dish with the cut surface facing down under the grill and leave in the oven until the shell forms bubbles and becomes slightly dark. This takes a maximum of 10 minutes.
- In the meantime, peel the onion and garlic and roughly chop or cut.
- Remove the pods from the shell.
- Now put all the ingredients in a tall container and puree with a blender.
- The paste goes well with bread or vegetable sticks.
- Tips: To make your work easier, you can use pickled peppers (antipasti).
- You can spice up the dip with a handful of walnuts or nut butter instead of tahini.
- I`ve tried everything and I find my paste delicious every time.
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