Letcho
DIFFICULTY
very easy
very easy
RATING
COOK TIME
60 mins
60 mins
TOTAL TIME
60 mins
60 mins
Ingredients
Servings:
1
- 2 Onions (approx. 200 g)
- 8–10 small young garlic cloves
- 3 red and yellow peppers (approx. 200 g each)
- 4 (approx. 240 g) green capsicum
- 14 Stem(s) Thyme
- 5 TABLESPOONS Olive oil
- 1 1/2 TSP. Salt
- 1/2 TEASPOON Pepper
- 1 1/2 TABLESPOONS dried chili flakes
- 1 TABLESPOON Sugar
- 150 ml Cider vinegar
Directions
- 1
Peel and chop the onions. Peel and roughly chop the garlic. Halve the peppers, clean, wash and cut into strips. Wash thyme, shake dry and pluck leaves from the stalks
- 2
Heat the oil in a wide saucepan. Add onions, garlic and paprika and fry over medium heat for about 15 minutes, turning. Season with salt, pepper, chili flakes and sugar, deglaze with vinegar, bring to the boil and simmer without a lid for about 15 minutes over a low to medium heat
- 3
Lift out approx. 2/3 of the contents of the pot with a skimmer and set aside. Finely puree the rest of the mixture. Add the paprika again, heat up again and immediately fill into glasses. Close well, place on the lid for about 5 minutes, turn over again and let cool off
Nutrition Facts
KCAL
160 kcal
160 kcal
CARBS
11 g
11 g
FATS
11 g
11 g
PROTEINS
3 g
3 g
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