Roasted Bell Pepper Pâté with Curry Oil and Walnuts
Main Dishes • Author's
Description
A variation on ajvar — the famous Bulgarian pepper appetizer. A dozen and a half ingredients, including curry and sumac (you might want to search for these in advance). Half an hour of patience while the peppers roast, a few minutes of blending — and the pâté is ready. Recipe from a common American restaurant.
Ingredients
- Garlic 1 clove
- Sweet Bell Pepper 15 oz
- Onion 5 oz
- Balsamic Vinegar 0 fl oz
- Salt 0 oz
- Black peppercorns 3 teaspoons
- Paprika 0 oz
- Cumin 0 oz
- Peanut Butter 0 oz
- Parsley to taste
- Sumac 0 oz
- Walnuts 0 oz
- Thyme 3 sprigs
- Vegetable Oil 0 fl oz
- Curry Powder 1 teaspoon
Step-by-Step Guide
Step 1
Roast the vegetables in the oven at 390°F for 15–20 minutes.
Step 2
Toast the walnuts in a pan until dry.
Step 3
Blend the roasted vegetables and walnuts, add spices, oil, and mix thoroughly.
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