Name: Burnt Peppers Dip
Cook time: 3600 s
Total time: 3600 s
Yield: 4 small plates
Ingredients: 5 red bell peppers; 4 green hot chilis; 2 cloves of garlic; Atlantic sea salt; Extra virgin olive oil

BenGingi

This dip called Mashwiya, made from a mixture of hot and sweet peppers, which are combined with garlic and a generous amount of olive oil. It's usually used as a salsa in Fricassé (Tunisian sandwich). You can adjust the amount of the peppers according to the desired spiciness. 

Burnt Peppers Dip

Roast the peppers on an open flame on your stove.

Flip them once they get completely charred on one side. Keep flipping until the whole peppers have been charred.

Place in a bowl and cover with a plastic wrap. Let them sit for at least 15 min. That will help us to peel the skin easily.

Peel the skin from the peppers, it's fine if you have still couple of pieces of burnt skin, it gives another layer of smokiness.

Add the peppers with the rest of the ingredients into a food processor and blend in pulses to your desire texture.

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