John Myers
Ingredients for 1 servings:
- 600 g red peppers, approx. 6 large
- 200 g cashew nuts, unsalted
- 10 g tomato paste
- 5 g onion powder
- 1 g garlic powder
- 1 pinch of Allspice d’Espelette or chili powder
- 5 g salt
- 5 g soy sauce
- 20 g sunflower oil
- 3 tbsp lemon juice
- 20 g cornstarch (can be omitted)
Instructions
Working time approx. 45 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 2 hours 15 minutes
for approx. 6 – 7 jars of 210 ml each – recipe for the Chefkoch.de preserving workshop
Wash the peppers, halve them, and remove the stems and seeds. Place them skin-side up on a baking sheet and broil them until the skin turns black and blisters. Then place them in a freezer bag, seal it, and let cool. Peel off the skins and cut the peppers into pieces. Roast the cashews in a pan without fat. Grind the nuts very finely in a blender. Remove from the pan, add the remaining ingredients to the blender, add the nuts, and puree everything. Mix the cornstarch with the lemon juice and stir in. Fill the prepared jars approximately 2/3 full. Cooking time: 90 minutes at 100°C – time counts from when the temperature is reached.
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