Delicious Vegetarian Chili Pepper Paste Recipe

It is necessarily vegetarian a chili. Of course it is not meat, it is a West Indian pepper that tastes and smells of pepper but not spicy. Remember, it is so sweet that it was made into a jam with raspberry. Well, that doesn’t explain its name. Never mind! 
Cook, discover, travel…

Ingredients for 1 pot
Preparation and cooking:
 20 min
30 fresh or frozen vegetarian peppers
1 shallot
1 clove of garlic
1 tsp. to c. vinegar
2 to 3 cm of ginger
3 to 4 tsp. to s. olive or sunflower oil
Salt, pepper

Wash, dry and hull the peppers, then cut them in half to remove the seeds. Peel and chop the shallot, garlic and ginger.
Fry everything in a pan with 2 tsp. to s. oil and vinegar, stirring regularly until the shallot and peppers are tender. Be careful not to burn them. Add the vinegar, salt and pepper. Cook for another 1 to 2 minutes.

Put the preparation in a blender. Coarsely or finely chop as desired by adding oil. Transfer to a sterilized jar and keep in the fridge.

Photos: Sandrine Zakri
The photos on the site are the exclusive property of S. Zakri and cannot be used without prior authorization.


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