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A delicious appetizer, side dish or spread
Method
Bake the vegetables in the oven for 30 minutes at 200°
Peel them, clean them and coarsely chop them.
Place them in a colander and let them drain in the fridge for 1 hour
Roast a little fennel, cumin and coriander and grind them
Chop the sun-dried tomato
Combine all the ingredients in a bowl and add olive oil and red paprika
Add the vinegar and yogurt and mix well
Ingredients
5-6 colored peppers
3-4 tomatoes
1 large onion
1 head of garlic
1-3 hot peppers
½ tbsp. smoked salt
½ tbsp. smoked paprika
1/3 tsp cumin
1/3 tsp coriander seeds
1/3 tsp fennel seed
50 gr. sundried tomato
1 tbsp yoghurt
Olive oil
Vinegar
Salt Pepper
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