🌶️ Ice-Cold Pepper Cream with Roasted Peppers

Name: Ice-Cold Pepper Cream with Roasted Peppers
Total time: 20 min
Yield: 4 servings
Ingredients: 150 g Pimientos de Padrón; 200 g Yogurt (full fat, plain); 1 g Cloves of garlic; 10 ml Lemon juice; 30 ml Olive oil; 5 g Salt; 1 g Chili flakes

240 kcal · 20 min · 4 servings

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Ingredients

150 g Pimientos de Padrón
200 g Yogurt (full fat, plain)
1 g Cloves of garlic
10 ml Lemon juice
30 ml Olive oil
5 g Salt
1 g Chili flakes

Instructions

1. Wash the Pimientos de Padrón and dry them well. These small Spanish green peppers should be sprinkled with salt before serving.
2. Heat a non-stick pan over medium heat. Place the peppers in the pan and fry for 4 minutes until they have spots and are soft.
3. Take the peppers out of the pan and place them on a plate. Call these tapas 'Pimientos de Padrón'.
4. Chop the clove of garlic very finely or press it through a press.
5. Mix the yogurt with the lemon juice, the garlic, 20 ml olive oil and salt in a bowl.
6. Pour the cream into small bowls or jars.
7. Garnish each portion with 2-3 fried Pimientos de Padrón.
8. Drizzle some olive oil and chili flakes over each portion and serve cold.

Nutrition per serving

kcal: 240
Protein: 6 g · Fett/Fat: 18 g · Carbs: 14 g