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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 8 |
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This can be used as a simple spread or with fish dishes. Ingredients:
2 ripe red bell peppers |
1 large floury potato |
6 cloves garlic |
1 small red chili pepper |
1 pinch saffron strand |
1 teaspoon coarse salt |
1 cup olive oil |
Directions:
1. Roast the bell peppers whole in the oven; skin, deseed and chop into pieces.
2. Boil the potato in its skin, rinse and peel.
3. Pound garlic, chili, saffron and salt in a mortar.
4. Add the potato and peppers.
5. Gradually add the olive oil until it is the consistency of a fine puree.
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