3 dips with grilled pointed pepper

For the taste and structure of the paste it’s best to remove the skin off the pointed peppers. To be able to peel off the skin you need to grill the pointed peppers for 20 minutes in the oven. Turn the peppers regularly so that they parch evenly on all sides. After 20 minutes you can take the peppers out of the oven. Let them cool down a bit so you won’t burn your fingers. Slowly peel off the skin. If the pepper is parched well, the skin will come off easily. Remove the seeds from the pointed pepper and cut it into pieces that will fit into your food processor.

Put the pointed peppers into a bowl for your food processor or blender. Chop the parsley and add it to the pointed peppers. Keep a bit of parsley on the side to garnish. Cut the chili pepper and remove the seeds. Chop the chili pepper and add it to the pointed peppers. Squeeze the lemon and add the juice to the bowl. Mash the pepper mix with your food processor or blender. Add some salt and pepper if needed.

TIP: the paste has a very fresh taste and it can be a bit sweet. Therefore it provides a good combination with tastes that are a bit heavier like garlic or basil pesto. Put the paste on a roasted piece of bread with a bit of oil and garlic and add some drops of pesto on top.

For the taste and structure of the paste it’s best to remove the skin off the pointed peppers. To be able to peel off the skin you need to grill the pointed peppers for 20 minutes in the oven. Turn the peppers regularly so that they parch evenly on all sides. After 20 minutes you can take the peppers out of the oven. Let them cool down a bit so you won’t burn your fingers. Slowly peel off the skin. If the pepper is parched well, the skin will come off easily. Remove the seeds from the pointed pepper and cut it into pieces that will fit into your food processor.

Put the pointed peppers into a bowl for your food processor or blender. Chop the parsley and add it to the pointed peppers. Keep a bit of parsley on the side to garnish. Cut the chili pepper and remove the seeds. Chop the chili pepper and add it to the pointed peppers. Squeeze the lemon and add the juice to the bowl. Rinse down the olives and add them to the pointed peppers. Mash the pepper mix with your food processor or blender. Add some salt and pepper if needed.

TIP: perfect bruschetta combination! Roast a piece of bread in the oven with garlic and olive oil (Click here to see how I made bruschettas before). Spread the pepper-olives paste on top of the toast. Add some pieces of olive and a bit of parsley.

For the taste and structure of the paste it’s best to remove the skin off the pointed peppers. To be able to peel off the skin you need to grill the pointed peppers for 20 minutes in the oven. Turn the peppers regularly so that they parch evenly on all sides. After 20 minutes you can take the peppers out of the oven. Let them cool down a bit so you won’t burn your fingers. Slowly peel off the skin. If the pepper is parched well, the skin will come off easily. Remove the seeds from the pointed pepper and cut it into pieces that will fit into your food processor.

Put the pointed peppers into a bowl for your food processor or blender. Chop the parsley and add it to the pointed peppers. Keep a bit of parsley on the side to garnish. Cut the chili pepper and remove the seeds. Chop the chili pepper and add it to the pointed peppers. Squeeze the lemon and add the juice to the bowl. Mash the pepper mix with your food processor or blender. Crumble the feta and stir it through the pointed pepper paste. Add some salt and pepper if needed.

TIP: perfect bruschetta combination! Roast a piece of bread in the oven with garlic and olive oil (Click here to see how I made bruschettas before). Spread the pepper-olives paste on top of the toast. Crumble some feta on top and add a bit of parsley.