Red Pepper Curd
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 3 hrs 15 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 5) |
Ingredients
- 500 g quark (low-fat quark)
- 1 cup cream
- 1 red pepper (s)
- 1 green pepper (s)
- 3 tablespoon paprika pulp
- 1 teaspoon garlic salt
- 1 small onion (s)
- 0.5 teaspoon ½ paprika, hot pink
- 1 pinch (s) sugar
- 1 teaspoon lemon juice
- salt
- Cayenne pepper
Print Recipe
Pin Recipe Instructions
- Mix the low-fat quark with the sweet cream until smooth. Wash, core and cut the peppers into small cubes (put a few aside for garnish). Dice the onions very finely and stir into the quark together with the pepper cubes. Then season the quark with the paprika pulp and the spices (we like it a little hotter). Let it steep for at least 2 - 3 hours.
- I usually prepare the quark in the morning and then serve it in the evening while grilling. It is ideal with jacket potatoes, potatoes wrapped in aluminum foil, etc. or just as a side dish when grilling.
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