Pepper cream for multiple recipes, traditional and Thermomix recipe.
Today I present to you a very delicious, easy, and economical cream. It pairs well with meat roasts, but also chicken or turkey. Furthermore, it is suitable as a condiment for pasta or filling for lasagna or cannelloni.
Vegans and vegetarians will also find the right accompaniment.
All types of peppers can be used, although red or orange peppers are preferable. You will also find the sweetener quantities and the instructions for making a preserve.
- Cost: Very economical
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Low heat
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 clove garlic
- 1.4 oz extra virgin olive oil
- 1.5 lbs peppers
- to taste salt
- 2 tbsps sugar (or 10 of sweetener)
- 2.5 tbsps vinegar
- to taste basil
Tools
- 1 Knife
- 1 Cutting board
- 1 Pan
- 1 Immersion blender
Steps
Pepper cream for multiple recipes
Wash the peppers, and cut them into pieces of 1 inch x 1 inch.
Peel the garlic.
In a pan, brown the garlic with the extra virgin olive oil for 1 minute, then add the peppers, salt, sweetener, and balsamic vinegar.
Raise the heat and cook on high heat, stirring occasionally. It will take about 15 minutes. If they dry out too much, add a little water.
At the end of cooking, they will appear like this.
Now blend everything with the immersion blender.
Here is the Pepper Cream for Multiple Recipes ready
Place the garlic, extra virgin olive oil in the bowl and chop: 3 sec./speed 5, then flavor: 3 min./250°F/speed 1.
Add the chopped peppers, salt, sweetener, balsamic vinegar, and cook: 15 min./Varoma/reverse/speed spoon without measuring cup.
Now blend everything for 15 sec speed 8.
With the help of our friend Thermomix, we made the Pepper Cream for Multiple Recipes
Pepper cream for multiple recipes. This condiment can be stored in the fridge for up to 3 days well closed, in the freezer for up to 3 months.
If you want to store it even longer, I recommend putting it in previously sterilized glass jars, then boil for about 30 minutes, after which you will put them lid down to create a vacuum, and store them in the pantry for up to 1 year.
