John Myers
Hot Pepper Sauce / Dip
The perfect hot pepper sauce / dip recipe with a picture and simple step-by-step instructions.
- 4 Red pointed peppers
- 1 Onion
- 2 Garlic cloves
- 0,5 bunch Parsely
- 6 stem Mint fresh
- 3 Tomatoes
- 1 Pointed peppers green
- 4 El. Pomegranate syrup
- 100 ml. Olive oil
- 1 tsp Salt
- 2 tsp Chilli flakes
- 1 Lemon, the juice of it
- Core the red and green pointed peppers, cut away the flower base and cut into large pieces.
- Peel and quarter the onion. Peel the garlic, cut away the stem of the tomatoes and quarter the tomatoes. Wash parsley and mint and spin dry.
- Put the paprika, onion, tomatoes, parsley, garlic and mint in an egg puree. I did it in the Thermomix, level 7, 10 seconds.
- Then pour the puree into a bowl, stir in the pomegranate syrup, lemon juice, olive oil, salt and chilli flakes and then put in the fridge for at least 2 hours. Keeps tightly closed in the refrigerator for at least 1 week.
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