Peppers Oil

Cooking Time: 10 min - Preparation time: 15 min - Rest time: 1 hour -: 6 people

Ingredients

4 peppers (preferably red)
3-4 garlic cloves 1 lemon


15 cl olive oil 3 pinches of salt 2 pinches end
Espelette pepper Preparation


1. Put on your Kokko. Meanwhile, wash the peppers.

2. Add a drizzle of olive oil on the hot Kokko, fry the peppers until the flesh softens and become very colorful (skin starts to become black). Think back regularly for cook evenly.

3. When the peppers are cooked, lock them in a bag such as "freezer bag" s' they are well sealed, the skin will be easier to remove!

4. Let cool until peppers are warm.

5. Remove the skin and seeds from peppers and cut into strips. Keep the juice!

6. Peel and cut the garlic into thin slices after removing the central seed.

7. In a dish, mix the pepper juice with lemon juice, garlic, Espelette pepper and olive oil. Add the peppers.

8. Leave to marinate for at least 1 hour, ideally to prepare for the day ahead!

Serve well chilled!

then cut into strips. Keep the juice!

6. Peel and cut the garlic into thin slices after removing the central seed.

7. In a dish, mix the pepper juice with lemon juice, garlic, Espelette pepper and olive oil. Add the peppers.

8. Leave to marinate for at least 1 hour, ideally to prepare for the day ahead!

Serve well chilled! then cut into strips. Keep the juice!

6. Peel and cut the garlic into thin slices after removing the central seed.

7. In a dish, mix the pepper juice with lemon juice, garlic, Espelette pepper and olive oil. Add the peppers.

8. Leave to marinate for at least 1 hour, ideally to prepare for the day ahead!

Serve well chilled! ideal is to prepare for the next day!

Serve well chilled! ideal is to prepare for the next day!

Serve well chilled!