Roasted Peppers with Walnuts and Garlic
Sweet peppers are roasted until charred and served with a thick walnut-garlic sauce. Utskho-suneli and cilantro add spice, while vinegar balances the flavor. Chilling makes the appetizer especially rich.
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Inventory: Blender, Mixer, Oven
455
Servings: 6 (1 serving ≈ 138 gram)
Digestion time: 3 hour
Roast bell pepper (600 g) for 20–25 minutes at 220°C until charred, cover for 10 minutes, and peel it.
Grind walnuts (140 g) with garlic (6 g), utskho-suneli (1 g), and table salt (4 g), adding water (60 g) until saucy. Add wine vinegar (5 g) and cilantro (10 g), then mix.
Slice the peppers and combine them with the sauce. Chill the dish for 30 minutes before serving.
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