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 clove of garlic
1 tsp. to c. vinegar
2 to 3 cm of ginger
3 to 4 tsp. to s. olive or sunflower oil
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
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