Berber roasted pepper sauce

There is a sweet and bitter roasted pepper sauce that is quite popular in Algeria. I make it every Sunday and I eat a bit of eat everyday during the week.

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I got this recipe long time ago from a dear friend that is dear  no more. The recipe though stays with me and it is a great accompaniment for variable dishes. It is best enjoyed with bread.

Ingredients :

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  • 500 gr of bell peppers, or corn shaped peppers  of all colours, preferably not very fleshy
  • extra virgin Greek olive oil
  • salt
  • a small chilli chopped thinly (optional)

Instructions:

  • Wash and dry the peppers.
  • Insert your finger to each pepper in order to create a whole. Put some salt in it.
  • Roast the peppers for 40-50 minutes to 190 C. It is important to slow roast the peppers in order to release their sweet flavour.
  • Put the peppers in a plastic bag and let them rest for 15-20 minutes.
  • Peel the peppers and try to discard as many seeds as possible.
  • Crash the peppers with a fork.
  • Add the chilli if you enjoy spicy food.
  • Serve with a generous amount of olive oil.

The sauce can be enjoyed on its own with some bread.

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It is also great as accompaniment.

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Enjoy 🙂

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