A mild salsa for barbecue season: pointed peppers, onion and garlic are sautéed briefly and then braised with Vinberg Verjus extra sour until soft and full of flavour. The verjus adds a fresh acidity without any vinegar. The recipe comes from Anna (@histazauber) and is low-histamine by design. Serve it with grilled food, potatoes or as a dip.

Pepper salsa with verjus

Anna (@histazauber)

Braised pointed peppers with onion and Verjus extra sour: a mild salsa for barbecue season.

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Prep Time 10

Cook Time 35

Total Time 45

Course Sauce, Side Dish

Cuisine International

Servings 4 servings

Ingredients

4 red pointed peppers
½ white onion
1 garlic clove if tolerated
olive oil
50 ml Vinberg Verjus extra sour
water
salt
sweet paprika
1 pinch sugar optional

Instructions

Finely dice the peppers, onion and garlic.
Sauté the vegetables in a little olive oil for about [wprm-timer minutes=”5″]5 minutes[/wprm-timer] and season with salt and paprika to taste.
Deglaze with the verjus and a splash of water, cover and simmer for about [wprm-timer minutes=”30″]30 minutes[/wprm-timer].
Season to taste and round off with a pinch of sugar if you like. Serve warm or cold.