Charred green peppers are blended with parsley, mint, garlic and olive oil into this sauce, adding a spicy touch to cheese and olives on the breakfast table. The charring gives it a smoky, deep flavour.
Char the green peppers over a gas flame or in a pan, turning until the skins are completely blackened.
Once cooled, peel the skins off the peppers and remove the seeds.
Blend the cleaned peppers with the parsley, fresh mint, garlic, olive oil, lemon juice and salt until smooth.
Let the pepper skins char completely before you try to peel them, or stubborn patches will be hard to remove. Taste the sauce after blending and adjust the salt, since the smoky flavour can mute it.
For a milder sauce, remove all the seeds and the white membrane around them, since most of the heat comes from there.
Admin DadaGastro · verified in test kitchenBiberleri 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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