Ingredients
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Method
-
Roasting the peppers
Roast the peppers whole, then leave them to cool in a bag or under a cover so that the skins come off easily.
30 min -
Cleaning the peppers
Peel off the softened skins, remove the core and seeds, then cut the flesh into cubes.
15 min -
Cooking the tomatoes
Cook the tomatoes in a large pan over a low heat for about an hour, until they have thickened.
60 min -
Adding the peppers
Stir the diced peppers into the tomatoes and cook together for a few more minutes.
10 min -
Seasoning
Add the chilli pepper, garlic, parsley, sugar, vinegar, oil and salt, then mix well.
5 min -
Finishing
If needed, cook for a few more minutes, then serve warm or cold with bread or flatbread.
| Nutrient | Total (6 servings) | 1 servings |
|---|---|---|
| Energy | 1 230 kcal | 205 kcal |
| Fat | 96 g | 16 g |
| of which saturates | 10 g | 1,7 g |
| Carbohydrates | 94 g | 16 g |
| Protein | 17 g | 2,8 g |
| Fibre | 27 g | 4,5 g |
An estimate calculated from the raw weight of the ingredients. Calculated with approximate data: vinegar. Source: USDA FoodData Central.
Allergens and diets Based on the ingredients, it shows which common allergens the recipe contains and which diets it suits (e.g. gluten-free, dairy-free). For sensitive digestion, high-FODMAP and lactose-containing ingredients are listed separately. For information only; always check the actual products.
Contains: none of the tracked allergens
May contain: sulphites (depends on the exact product used)
For sensitive digestion: garlic (high-FODMAP or lactose-containing ingredients)
The labels are based on ingredient names, for information only and not medical advice. With a severe allergy or condition, check the actual products and ask your doctor.
Variants of this recipe
Ajvar-style Macedonian pinjur: roasted vegetable spread
Ez a pinjur recept sült paprikából, padlizsánból és paradicsomból készül, lassan dinszteljük fokhagymával és olajjal. Hagyományosan télire, befőttesüvegben tesszük el.
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