John Myers
Hot Peppers Turkish Way
The perfect hot peppers turkish way recipe with a picture and simple step-by-step instructions.
- 6 sharp turkish Paprika
- 3 tablespoon Extra virgin olive oil
- 3 tablespoon Fleur de Sel sea salt
- 1 size Chopped onion
- 1 toe Chopped garlic
- 8 medium-sized fully ripe Skinned tomatoes
- Salt and pepper
- Chilli flakes
- Pierce the peppers with a sharp knife 2 to 3 times; Heat the oil in a large pan (with a matching lid), add the peppers and immediately put the lid on. Let it fry until it stops splashing in the pan.
- Now open the lid briefly, turn the peppers and immediately put the lid back on until it stops splashing in the pan. Put the peppers on a plate, sprinkle with coarse sea salt and cover and keep warm until the tomato sauce is ready.
- To do this, sauté the onion cubes in the remaining pan fat, then add the garlic and finally the peeled, chopped tomatoes; Season with salt, pepper and, if you like, chilli flakes and let the sauce simmer until it starts to get creamy. Serve the hot peppers with the tomato sauce.
- I served the vegetables with pan-fried lamb chops, prepared them according to the advice of my “Turk”, where I always buy my lamb. He gave me the tip for the preparation when I asked him about it when I bought the hot peppers. Result: simply GREAT !!
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