3 kilos of hot and sweet peppers
1 tablespoon of sugar
1 cup of olive oil
1 tablespoon of coarse salt
Method of Preparation
Wash the peppers and remove the seeds. Slice them and place them in the mixer. Drain their water and put them over heat while adding salt and sugar. Cook until dry.
Grease the tray with olive oil, pour the paste and place it in the sun for approximately 48 hours while stirring from time to time.
Put it in jars, immerse in olive oil and cover-pack them.
A bread knife generally has a sharp edge that has saw-like notches or teeth...
His cakes are dramatic, imaginative and colourful, and feature elements such as real flowers, glitter and gold spatters.
Join Reem and Julián Ángel for amazing baking workshops in Beirut.