Cooking time: 10 min - Preparation time: 15 min - Resting time: 1h - Serves 6
Ingredients
4 peppers (preferably red)
3 to 4 garlic cloves
1 lemon
15 cl olive oil
3 pinches fine salt
2 pinches Espelette pepper
Preparation:
1. Heat your Kokko. Meanwhile, wash the peppers.
2. Add a drizzle of olive oil to the hot Kokko, and grill the peppers on a stainless-steel grill, a griddle or a board, until the flesh softens and they become nicely colored (the skin starts to turn black). Remember to turn them regularly to ensure even cooking.
3. When the peppers are cooked, seal them in a "freezer bag": if they're tightly closed, the skin will be easier to remove!
4. Leave to cool, until the peppers are lukewarm.
5. Remove the skin and seeds from the peppers, then cut into strips. Save the juice!
6. Peel and thinly slice the garlic cloves, removing the central germ.
7. In a dish, mix the bell pepper juice with the lemon juice, garlic, Espelette pepper and olive oil. Stir in the peppers.
8. Marinate for at least 1 hour, ideally the day before for the next day!
Serve chilled!
