Real African Dishes: [MC-AllEthnic-Recipes] Macedonian Pepper Spread - Greek ; 11g Carbohydrate; 3g Dietary Fiber

Friday, October 28, 2011

[MC-AllEthnic-Recipes] Macedonian Pepper Spread - Greek ; 11g Carbohydrate; 3g Dietary Fiber

* Exported from MasterCook *

Macedonian Pepper Spread - Greek

Recipe By :
Serving Size : 18 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs Vegan

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 small thin hot peppers -- to 10, such as serranos, to taste, seeded and finely chopped
4 pounds red bell peppers -- roasted and peeled
1 large eggplant -- about 1 pound, roasted and peeled
2 pounds ripe tomatoes -- peeled, seeded and chopped, or 2 cups canned crushed tomatoes
1/2 cup extra-virgin olive oil
6 garlic cloves -- minced
1/2 cup Finely chopped fresh flat-leaf parsley
salt -- to taste

Puree the hot peppers in a food processor the add the roasted bell peppers and eggplant and continue processing until smooth.

Combine the puree and tomatoes in a large pot and bring to a simmer over medium heat, stirring constantly, until thickened slightly, about 10 to 15 minutes. Add 1/4 cup of the olive oil. Simmer, stirring, until the sauce thickens and cooks down, about another hour. add the remaining 1/4 cup olive oil, the garlic, and the parsley, season with salt, and continue to cook, stirring, until all the liquid has cooked off, 15 minutes or so. Let cool slightly and spoon into a large, clean glass jar. Let it cool in the jar, cover tightly with the lid, and store in the refrigerator. The pepper spread will keep indefinitely.

Makes about 4 1/2 cups (18 one-quarter cup servings)

AuthorNote: Macedonia offers many versions of this spicy relish, which is used as a condiment, especially with grilled [favorites] and as a spread fro bread. This recipe comes from a group of women at the Cooperative in Prespes, who make it and sell it at the hotel they ran.

Cuisine:
"Greek"
Source:
"The Glorious Foods of Greece by Diane Kochilas, 2001"
S(Formatted by Chupa Babi):
"Oct 2011"
Yield:
"4 1/2 cups"
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Per Serving (excluding unknown items): 100 Calories; 6g Fat (53.2% calories from fat); 2g Protein; 11g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 9mg Sodium. Exchanges: 2 Vegetable; 1 Fat.

NOTES : Piperia Alesmeni

Nutr. Assoc. : 0 0 0 0 0 0 0 0