Roasted pepper spread

Name: Roasted pepper spread
Ingredients: 8 roasted red peppers; 1 teaspoon granulated garlic Kotanyi; 2 tablespoons raspberry balsamic vinegar Kotanyi; 1 teaspoon salt; 2 tablespoons extra-virgin olive oil; 1500 ml water

Conserve - Roasted pepper spread by Octavia I. - Recipia

Roasted pepper spread is blended with granulated garlic, raspberry balsamic vinegar and olive oil, then spooned into a jar. It’s smooth and slightly sweet and tangy, and goes well with the browned meat served at holiday meals. I spread it on a thin slice of toast without thinning it. Prep: 15 minutes. Cook: 20 minutes. Rest: 0 minutes. Total: 35 minutes. Servings: 8. About 80 kcal and 2 g protein per serving.

Ingredients

8 roasted red peppers
1 teaspoon granulated garlic Kotanyi
2 tablespoons raspberry balsamic vinegar Kotanyi
1 teaspoon salt
2 tablespoons extra-virgin olive oil
1500 ml water

Preparation

1. Peel the roasted peppers and remove the seeds. 2. Put the peppers in a blender with the granulated garlic, raspberry balsamic vinegar, salt and olive oil. Blend for 1-2 minutes, until smooth. 3. Pour the spread into a small sterilized jar and seal it. Put the jar in a pot with 1500 ml water, bring the water to a boil and boil the jar for 20 minutes from the moment the water starts bubbling.

Notes

Meaty peppers with thick flesh make more spread; small ones yield less. If they’re very juicy after roasting, leave them to drain before blending. Remove all the charred skins, which can make the spread bitter. The texture is like a smooth ajvar; if the balsamic vinegar is very sweet, adjust the salt after blending. Keep the jar in the fridge and use the spread within 3 days of opening. It goes well with cold or hot roast meat and toast.