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Burnt Peppers Dip

cook:

1 h

0.0

(1)

This dip called Mashwiya, made from a mixture of hot and sweet peppers, which are combined with garlic and a generous amount of olive oil. It's usually used as a salsa in Fricassé (Tunisian sandwich). You can adjust the amount of the peppers according to the desired spiciness.

4 small plates

US

original

metric

Picture for Burnt Peppers Dip

4 small plates

US

original

metric

Ingredients

red bell peppers

5 red bell peppers

green hot chilis

4 green hot chilis

of garlic

2 cloves of garlic

Atlantic sea salt

Atlantic sea salt

Extra virgin olive oil

Extra virgin olive oil

Directions

Step 1

Roast the peppers on an open flame on your stove.

red bell peppers

5 red bell peppers

green hot chilis

4 green hot chilis

Step 2

Flip them once they get completely charred on one side. Keep flipping until the whole peppers have been charred.

Step 3

Place in a bowl and cover with a plastic wrap. Let them sit for at least 15 min. That will help us to peel the skin easily.

Step 4

Peel the skin from the peppers, it's fine if you have still couple of pieces of burnt skin, it gives another layer of smokiness.

Step 5

Clean the peppers from the seeds.

Step 6

Add the peppers with the rest of the ingredients into a food processor and blend in pulses to your desire texture.

red bell peppers

5 red bell peppers

green hot chilis

4 green hot chilis

of garlic

2 cloves of garlic

Atlantic sea salt

Atlantic sea salt

Extra virgin olive oil

Extra virgin olive oil

Step 7

Serve with a freshly baked pita.

Step 8

YASSS!

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