Composta Bull Horn Peppers

Ingredients

* Switch between cup/oz and g/ml in Account Settings*

• Sweet Pointed Pepper Sweet Pointed Pepper 6 6
• Fresh Parsley Fresh Parsley 1 handful 1 handful
• Red Chilies Red Chillies 1 small 1 small
• Fennel Seeds Fennel Seeds 2 tbsp 2 tbsp
• Garlic Garlic 1 clove 1 clove
• Olive Oil Olive Oil 5 tbsp 5 tbsp
• Table Salt Table Salt to taste to taste

Instructions

1. 1.*Note: in order to intensify the flavour and improve consistency, the peppers should lose some moisture either by 2 days sunbathing or by resting a longer period of time outside the fridge.*
2. 2.Cut the peppers in halves, discard the seeds inside and cut them into very small square pieces.
3. 3.In a colander, arrange thin layers of the diced peppers, a little bit of salt and some fennel seeds. Cover with a plate or a lid, and apply pressure on it with a pot full of water. Let it rest overnight both to remove the excess water and to enhance the melting of the flavors.
4. 4.Season with a handful of finely chopped parsley, the hot chili, a halved clove of garlic.
5. 5.Cover with abundant extra virgin olive oil and let it rest for at least 30 minutes.
6. 6.The "composta" tastes the better between 1 and 3 days from preparation. Don't exceed 1 week of storage (in the fridge).

Nutritional Information

• Calories:
  175
• Fat:
  17g
• Sodium:
  6mg
• Carbs:
  5g
• Sugar:
  2g
• Protein:
  1g