THE SICHUAN-PEPPER AJVAR

(Our Play on Ajvar with a Chinese Sting)

THE SICHUAN-PEPPER AJVAR

Ingredients: 6 Red bell peppers, 2 Eggplants, 1 tsp Sichuan peppercorns (toasted and crushed), 1 tsp Chili flakes, 4 cloves Garlic, 100ml Sunflower oil, 1 tbsp Rice vinegar, 1 tsp Sugar...

Ingredients

  • 6 Red bell peppers
  • 2 Eggplants
  • 1 tsp Sichuan peppercorns (toasted and crushed)
  • 1 tsp Chili flakes
  • 4 cloves Garlic
  • 100ml Sunflower oil
  • 1 tbsp Rice vinegar
  • 1 tsp Sugar

Cooking Method

  1. The Scorch Roast peppers and eggplants at 220°C until blackened; peel and blitz with garlic.
  2. The Bloom Heat oil; add Sichuan pepper and chili with a tiny 10ml splash of vinegar; the sizzle will release the numbing oils.
  3. The Swell Simmer the veg pulp in the spiced oil for 45 minutes until the oil separates and turns a vibrating red.
  4. The Marriage Stir in sugar for a piquant balance.
  5. The Final Flourish Serve as a raw hit for skewers with raw green onions.

Cuisine: Balkan

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