Pepper sauce with saffron
Votes: 1
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Complexity: easily
Complexity: easily
Pepper sauce with saffron - a detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- A pinch of saffron
- Pinch pepper flakes
- 2 tbsp. l. olive oil
- 1/3 cup piquillo peppers
- 1 tbsp lemon juice
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Cooking the dish according to the recipe:
- Toast saffron and pepper flakes in a frying pan with olive oil for 1 minute over medium heat. Add piquillo peppers and continue cooking for another 3 minutes.
- Place the vegetables in a blender, add lemon juice, and puree until smooth. Add salt to taste.
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