Roasted Bull’s Horn Pepper Salsa (vegan, low histamine) / Umak of pečenih roga paprika (veganski, niskohistaminski)

This recipe is super simple and would work great for any type of summer barbecue, roast potatoes, tortillas or just as a chips dip. The red bull’s horn peppers are super sweet and meaty, so I’ve decided to take current advantage of the markets bursting with peppers.

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INGREDIENTS:

(Yields 2 cups of salsa / 0.93 EUR)

4 large red bull’s horn peppers (0.67 EUR)

1 small onion (0.07 EUR)

3 cloves garlic (0.10 EUR)

Good pinch of salt (0.01 EUR)

Good pinch of freshly ground black pepper (0.01 EUR)

2 tablespoon of finely chopped fresh parsley (0.07 EUR)

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METHOD:

Preheat oven to 220°C. Wash and pat dry the peppers, then arrange in a baking dish. Bake for 45 minutes, until charred and blistered. Allow peppers to cool down enough to handle.

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Meanwhile, roughly chop up onion and garlic. Pull and discard stems and seeds out of peppers and add to the food processor together with onion, garlic, salt and black pepper. For creamier texture, feel free to peel the skins off peppers before adding to the food processor, but I left the skins on. Pulse to desired consistency, taste and adjust seasoning and stir in chopped parsley.

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Serve chilled. The salsa will keep refrigerated in an airtight container for up to a week.

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Ovaj je receptić super jednostavan i izvrsno ide uz bilo koji ljetni roštilj, pečene krumpire, tortilje ili kao jednostavni umak uz čips. Crvene paprike roge su baš jako slatke i mesnate, pa sam odlučila iskoristiti činjenicu što ih sada na tržnicama ima na vagone.

SASTOJCI

(Za 2 šalice umaka / 6,81 kn)

4 velike crvene paprike roge (5,00 kn)

1 mali luk (0,50 kn)

3 češnja češnjaka (0,75 kn)

Dobar prstohvat soli (0,01 kn)

Dobar prstohvat svježe mljevenog crnog papra (0,05 kn)

2 žlice fino nasjeckanog svježeg peršina (0,50 kn)

PRIPREMA:

Zagrijte pećnicu na 220°C. Operite i posušite paprike, pa ih raširite po posudi za pečenje. Pecite 45 minuta, dok ne budu tamne i napuhane. Pustite da se paprike ohlada da ih možete dirati rukama.

U međuvremenu, grubo narežite luk i češnjak. Izvucite i bacite peteljke i sjemenke iz paprika, pa ih ubacite u multipraktik sa lukom, češnjakom, soli i paprom. Za kremastiju teksturu slobodno ogulite kožu sa paprika prije nego ih stavite u multipraktik, ali ja sam ih samljela skupa sa kožom. Pulsirajte do željene gustoće, kušajte i prilagodite začine, te umiješajte nasjeckani peršin.

Poslužite ohlađeno. Umak će držati u hladnjaku u hermetički zatvorenoj posudi do tjedan dana.

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Roasted Bull’s Horn Pepper Salsa (vegan, low histamine) / Umak of pečenih roga paprika (veganski, niskohistaminski)

4 thoughts on “Roasted Bull’s Horn Pepper Salsa (vegan, low histamine) / Umak of pečenih roga paprika (veganski, niskohistaminski)

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