This sauce is made by pureeing charred green peppers, parsley, mint, and garlic with olive oil. It adds a spicy touch alongside cheese and olives at breakfast. The charred aroma gives the sauce a smoky, deep flavor.
Turn the green peppers over a stovetop flame or in a skillet until the skins are completely blackened.
Once the peppers have cooled slightly, remove the skins and seeds.
Blend the cleaned peppers with the parsley, fresh mint, garlic, olive oil, lemon juice, and salt until smooth.
Char the peppers until the skins are completely blackened; any uncharred patches will be difficult to peel. After blending the sauce, taste it and adjust the salt, since the charred flavor can overpower it.
Biberleri tavada közledim, tarifte yazan 15 dakika yerine 22 dakika sürdü ama sonunda kabuklar güzelce ayrıldı. Sosun kıvamı tam istediğim gibi oldu, kahvaltı sofrasına gerçek bir renk kattı.
Biberleri iyice közlemeye çalıştım ama alt tarafı bir türlü kararmadı, tavada mı yoksa doğrudan ocak alevinde mi köz etmek daha iyi sonuç veriyor? Benimki yarım saat sürdü ve sonuç yine de lekeli oldu.
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