Sauce of peppers and walnuts
Dip, or just a thick sauce of roasted peppers and walnuts, convenient for a snack or picnic.


  • Pepper

    300 g

  • Walnuts

    60 g

  • Zira

  • Balsamic

    1 Tbsp

  • Lemon juice

    1 Tbsp

  • Olive oil

    2 Tbsp

  • Garlic

    1 tooth

  • Bread crumbs

    1 Tbsp

  • Salt

  • Black pepper

  • Paprika sweet

    1 tsp


Peppers wash, dry. Strung on double skewers Forester and bugleweed from all sides over the flame. You can bake the peppers in the oven.
Remove the peppers from the skewers, spread in a dense package or in a tightly sealed container and leave for 10-15 minutes. Then take out the peppers from the package, remove the skin, remove seeds and cut into small pieces.
Put walnuts in blender and grind.
Add roasted peppers, breadcrumbs, garlic, cumin, paprika, balsamic vinegar, lemon juice and olive oil.
Grind until smooth. Sprinkle with salt and pepper to taste.
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