John Myers
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Anya’s Hot Pepper Dip
The perfect anya’s hot pepper dip recipe with a picture and simple step-by-step instructions.
- 2 Pc. Red peppers
- 1 Pc. Chilli red fresh
- 1 Pc. Garlic cloves pressed
- 0,5 Pc. Onion
- 1 tbsp Tomato paste
- 4 tbsp Oil
- 1 pinch Sugar
- Salt
- Pepper from the grinder
Dishes history – csípös paprikakrém
- My mother-in-law’s hot paprika according to a Hungarian family recipe. Hungarians use green and red pointed peppers and smaller hot pepper varieties (Csipös paprika). Since this is not so easy to get, you can use a chilli pepper as an alternative
The pulp, the paste
- Brush the peppers and chilli peppers with oil and “grill” them in the oven, do not put them on hot air, otherwise the peppers will dry out. Grill until the peppers start to bubble.
- Peel the peppers and remove the seeds and the white fibers / strands (“clean”). I put the peppers whole in the oven so it’s easier to peel them afterwards. Who wants to share and clean the peppers beforehand.
- Finely chop the paprika, chilli, garlic and onion in a food processor, mix well with oil, tomato paste, sugar and salt + pepper. Let it “steep” in the refrigerator.
Serving suggestion
- On pure bread (also as bruscetta), with grilled, pan-fried foods, as a sauce, dip, burger, delicious with fondue, stone grill and raclette.
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