Composition / ingredients
Cooking method
1. Prepare a mixture of spices and spices: put peas of colored pepper in a mortar, pour coriander, dry aromatic herbs and salt, rub with a pestle into powder.
2. Peel the garlic, wash the dill and cut it coarsely, then grind the prepared ingredients with a blender. In the resulting mixture, pour the spice powder from the mortar, mix.
3. In the garlic-dill mixture, pour not a full tablespoon of wine vinegar and the same amount of olive oil, mix.
4. The hot pepper is washed, carefully cut lengthwise, using a coffee spoon, we clean the seeds. The pepper should remain whole in appearance.
5. Fry the prepared pepper in the remaining olive oil for 5-7 minutes, then cover with a lid and simmer on low heat until soft, about 10 minutes.
6. Then we let the pepper cool down a little, carefully open it, fill it with fragrant garlic paste, put it in an enameled or glass container, pour white wine and the remaining wine vinegar.
7. We send the container with pepper to the refrigerator for a day.
I wish you good health and delicious peppers!
The calorie content of the products possible in the composition of the dish
- Garlic - 143 kcal/100g
- Dill greens - 38 kcal/100g
- White wine - 78 kcal/100g
- Black pepper peas - 255 kcal/100g
- Hot capsicum - 40 kcal/100g
- Salt - 0 kcal/100g
- Olive oil - 913 kcal/100g
- White wine vinegar - 14 kcal/100g
- Ground coriander - 25 kcal/100g
- Herb mixture - 259 kcal/100g
