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25 m active | 50 m total
Nutrition facts per serving:
  • Energy in kcal about 266
  • Fat about 17g
  • Carbohydrates about 20g
  • Protein about 4g
This is needed
This is needed for 1 dl
To peel the peppers
  • 4 red peppers, halved lengthwise
  • 4 garlic cloves
  • 1 red chilli peppers, finely chopped
  • 2 tbsp apple vinegar
  • 2 tbsp olive oil
  • 0.5 tsp salt
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And that's how it's done
And that's how it's done
To peel the peppers
Place the peppers (cut side down) on a baking tray lined with baking paper.
To roast
Approx. 25 mins. in the centre of an oven preheated to 220 °C until the skin is charred and starts to bubble. Add the garlic for the final 10 mins. Remove the peppers from the oven, cover with a baking tray, leave to rest for approx. 10 mins. Carefully remove the skin, cut the pepper halves lengthwise into thirds. Set aside the garlic.
Puree the chilli pepper with the remaining ingredients, the pepper and the reserved garlic.