Three Pepper Curd Pressed Recipe
Hatça women's additives, pickled peppers with milk, curd pickles etc. Known by the names "Curd Basti" is an immigrant flavor from the Balkans. Moreover, it can be stored for as long as six months after preparation. Enjoy your meal!
Ingredients:
For: 10 People
Prep: 60 Min
| Curd (It May Also Be Sour) | 1 Kilogram |
| Green Pointed Pepper | 5 Qty |
| Charleston Pepper | 500 Grams |
| Red Capia Pepper | 500 Grams |
| Olive Oil | 2 Cup |
| Milk (Warm) | 1 Half Cup |
| Black Cumin | 1 Tbsp |
| Fine Salt | 1 Tbsp |
Steps:
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Wash the peppers. Cut it in half and remove the seeds. Chop as coarsely as possible in equal lengths.
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Adjust the salt ratio according to your curd or sour cream preference. However, be sure to add salt to prevent spoilage. Take the curd in a deep bowl and add salt, pepper and black cumin seeds. Add half a tea glass of olive oil and a glass of warm milk, mix well and extract.
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In the meantime, boil the jars and lids you will use for 10 minutes to sterilize them. Remove on a clean towel and dry with a paper towel.
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Arrange a row of peppers at the bottom of the jars. Put 1-2 spoons of the curd mixture on them and press well. Drizzle a tablespoon of olive oil. When the jar is full, finally press curd and cover with olive oil in an airtight manner. When all the jars are full, close the lids tightly by wiping the mouths with a paper napkin.
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Leave for 2-3 hours at room temperature until the peppers turn yellow and put them in the refrigerator. You can start using it after 20-30 days in the refrigerator. When using after opening, cover the missing part with olive oil and store it in the fridge. Bon Appetit!
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Note: If you are going to use curd pressed as an appetizer, you can add strained yogurt, hot red pepper, mayonnaise and garlic to the mixture.
20 Min
