Website: Food Wishes



Cuisine: Moroccan/Algerian/Tunisian | Course Type: Condiments

(1 review)


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2nd June 2022


This is a remarkably simple technique for a delicious fiery pepper puree. You can make it with green hot peppers (poblanos and jalepenos are more available to me than fresnos); the color gets muted but the flavor is still delightful. I'm considering draining my next batch in cheesecloth to get a pastier consistency, but honestly, the looser texture is fine with me.

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