1 medium jar
- 6 pieces of pepper
- 4 red peppers
- 3 medium sized pink tomatoes
- 5 cloves garlic
- 150 grams shredded old cheddar cheese
- 1 teaspoon extra virgin olive oil
- 2 branches fresh thyme
- 1.5 teaspoon black pepper
- 1 sweet spoon flake
- 1 tea spoon bitter powder red pepper
- 1 tea spoon salt
- 55 grams of walnut
You can saute the peppers by tiny tiny chops, you can add the tomatoes by grate. This way you can prepare the sauce again by spending it on the blender. You can adjust the bitterness to your taste and you can change the spices as you like. You can also prepare your gravy without adding cheese.
How is it prepared?
Wash the pepper and dry it well.
Use the knife to drill several holes instead.
Cut tomatoes in slices of medium thickness.
Transfer the tomatoes and garlic over the oven tray with cooking paper. Take a little olive oil on them. Pour the peppers over the grill and cook both of them 15-20 until the previously baked 190 degree baking shells become black and swollen. (In other words, roast in the oven)
Take it out and transfer it into a cabinet and close the cabinet door to keep it warm so that the shells can be easily peeled off.
After waiting for 5 minutes like this, peel the shells and remove the seeds of the peppers.
Transfer it into the blender. Take a good shot.
Add olive oil in small portions. When you get the consistency you want, stop adding olive oil.
Add fresh leaves of leaves, spices, shredded old claws, walnuts, and pull again.
Finally, taste and add salt.
Share in the jars and consume them as you like.
We suggest you serve it with fried bread.