Roasted garlic puree + pan grilled chilies & peppers

The garlic puree is absolutely delicious on a grilled naan bread or ciabatta. And these peppers and chilies are heaven in a burger! All who taste these will ask for the recipe, I guarantee! What recipeā€¦? Enjoy!
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dl garlic puree
dl garlic puree
Garlic puree
  • 4 garlics, whole large
  • 1/2 litre olive oil
Pan grilled chilies & peppers
  • 1 1/2 bell peppers red, green, yellow
  • 1 red chili large
  • 1 green chili large
Garlic puree
  1. Break up the garlic bulbs into individual cloves, leaving the skin on. Place bulbs into a small saucepan and cover with oil.
  2. Heat up oil until the garlic begins to simmer, then cook on lowest heat 35-40 minutes. Remove pan from heat and leave to cool.
  3. Use your fingers to press out the flesh from the garlic cloves. Place all garlic flesh into a food processor with a few spoonfuls of the garlic oil, a good pinch of salt and gently blend. Done!
  4. Tips: Adjust the flavor to suit with a little salt or honey, and you must absolutely save the garlic oil for frying your favourite anything!
Pan grilled chilies & peppers
  1. Slice each half paprika into 4 even wedges and slice the chilies length wise. Remove the seeds and the white bits.
  2. Heat up a frying pan on high heat until it is smoking hot. Evenly lay on the peppers and chilies. After 1 minute toss them and spread them evenly once more. Repeat this grilling process 4 times.
  3. Place the peppers and chilies in a bowl and cover with cling film. Leave for 30 minutes. Toss in a little salt, pepper and a splash of extra virgin olive oil and serve!
Recipe Notes

Roasted garlic puree plus pan grilled chilies & peppers are best served with:

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