Paprika cream

Ingredients for 1 servings:

• 4 red bell peppers
• 2 shallots, diced
• 2 garlic cloves, diced
• 40 g sugar
• 2 tbsp tomato paste
• 200 ml broth
• olive oil
• ½ liter tomato(s), pureed
• 2 tbsp chili sauce (sweet chili for chicken)
• salt and pepper
• curry powder
• 1 shot of white wine

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Tastes like ajvar

Deseed and roughly chop the peppers. Sauté the diced shallots and chopped garlic in a little olive oil until translucent, lightly caramelize the sugar, then add the peppers and cook until no liquid remains. Now add the tomato paste and top up with the vegetable stock. Cook until the peppers are tender, then puree the mixture with a hand blender until finely chopped and season with salt, the passata, and chili sauce. Goes well with my meatballs or grilled meat. Tip: Since I like things a little spicier, I add chili flakes or a fresh chili pepper (finely diced). Then let the cream sit for a day.