Red Pepper Spread with Wild Rose and Saffron

wild rose vinegar
Red Pepper Spread with Wild Rose and Saffron
Serves 4
Wild Rose Vinegar
Wild Rose Vinegar
Ingredients

1 Head of garlic
2 Red bell peppers
6 Saffron threads
Few stems fresh lemon thyme
1 Yellow habanero
Olive oil
Salt
Pepper
Focaccia
Wild Rose Vinegar

Method
  • Wrap theย head ofย garlic in tinfoil with a few stems of lemon thyme and bake in the oven at 140cย for 1 hour. Whileย itโ€™sย baking,ย char the red peppers with a blowtorch,ย over a grill, over gas stove, orย in an oven at high heat. When charred, black,ย and soft,ย sealย peppersย in a container with a lid,ย or wrap them in tinfoil andย allow toย cool.ย ย 
  • Remove the garlic from the oven andย allowย to coolย in the tinfoil. While it cools down, remove the black skin and seeds from the red peppers, and cut intoย small pieces. Remove the garlic from the tinfoil, sliceย off the bottom and press out the caramelized and soft garlic cloves (save the baked lemon thyme).ย 
  • Add the red peppers, garlic cloves, saffronย threads, leaves from baked lemon thyme, 3 tbspย Wild Rose Vinegar, a pinch of salt, some freshly ground pepper,ย and a few slices ofย yellowย habanero to a mortar. Grind it all into a paste. Whenย itโ€™sย a homogeneousย mixture, slowly add 4 tbspย of olive oil whileย continuouslyย grinding to make an emulsion. Serve as a dip with focaccia or fresh/blanched vegetables.ย ย ย 

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