You must be logged in to post a review.
Kapia red pepper vegan spread.
Zacusca is a vegetable spread or relish, very popular in the Balkans, eaten typically on bread. Traditionally, a family will prepare a large quantity of it after the fall harvest, and preserve it in sterilized jars to enjoy over the winter. It can be made of red peppers, eggplants, onions, mushrooms, tomatoes and even beans, but my personal favorite is my mom’s recipe, made only with red Kapia peppers. Only this particular pepper gives the distinctive taste I love so much, taking me back to wonderful childhood memories.
These ingredients will make 6 half-pint jars. You can divide or multiply the recipe for your needs.
Wash thoroughly and roast the peppers by arranging them on a baking sheet and placing in the oven at 500ºF (or use the broiler). Keep a watchful eye on them. When dark spots begin to appear on the peppers, remove the baking sheet from the oven. The peppers will be very hot. Using tongs, carefully turn each pepper over and return the sheet to the oven. When they are roasted on all sides, take them out and cover with aluminium foil or plastic wrap, in order to make them sweat, as it will make peeling the skins much easier. Once the peppers are cool enough to handle (probably about 15 minutes) hold by the stem down on a flat surface and gently peel the skin off of each. The skin should slide off fairly easily.
With the backside of the knife, slit open the side of each pepper and spread them out (ribbed side up). Using the dull side of your knife, scrape off any of the ribs or membrane that remains in the pepper, and the stems. Let them drain in a colander. Place the peppers in a food processor and chop, to small pieces, but not a paste.
In a pot ( I like to use a copper jam pot ) over medium heat, mix extra virgin olive oil, mustard, honey, salt, whole black peppercorns, bay leaves, and bring to a boil. Add the chopped peppers, and stirring continuously with a wooden spoon to prevent sticking, let it boil for 7 minutes. Turn the stove off.
You can keep this for months in your pantry, as long as you properly can and sterilize them. If not, it would be good for several days, kept in the fridge.
Serve on fresh slices of bread, as a snack, appetizer or canapé.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!