Description
Kapia red pepper vegan spread.
Ingredients
- 4 pounds Sweet Red Peppers, Preferably Kapia
- 1 cup Extra Virgin Olive Oil
- 2 Tablespoons Mustard
- 2 Tablespoons Honey
- 1 teaspoon Salt
- 1 teaspoon Whole Black Peppercorns
- 3 whole Bay Leaves
Preparation
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.
