Pepper salsa with verjus
Braised pointed peppers with onion and Verjus extra sour: a mild salsa for barbecue season.
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.
Notes
Tip: the salsa goes well with grilled food, potatoes or as a dip. Kept airtight in the fridge, it lasts a few days.
How well individual ingredients are tolerated varies from person to person.