John Myers
Ingredients for 1 servings:
- 200 g bell pepper(s), grilled
- 400 g red pointed peppers
- 200 g hemp seeds, peeled
- 2 tbsp paprika paste
- 2 small onions
- 3 garlic cloves
- 1 tsp herbal salt (wild garlic salt)
- 20 ml rapeseed oil
- 20 ml olive oil
- 2 tbsp tamari sauce
- 2 tbsp lime juice
- 1 tsp sambal oelek
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour
vegan
Boil the jars and set aside for filling. Dice the bell peppers. Peel and finely dice the onion and garlic. Heat the rapeseed and olive oil in a pan. Add the sliced bell peppers and sauté for 3 minutes. Now add the onion, garlic, paprika paste, and peeled hemp seeds. Fry everything for another 10 minutes. During this time, dice the grilled bell peppers. Add the salt, tamari sauce, sambal oelek, and lime juice. Now add the grilled bell pepper pieces and fry for another 5 minutes, stirring. Season the spread to taste, blend, and pour into the prepared jars. Freeze the spread or store it in the refrigerator. https://www.vegan-cooking-with-thalija.de/archive/949
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