Three Pepper Curd Pressed Recipe

Ingredients:

	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

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Instructions:

1. Wash the peppers. Cut it in half and remove the seeds. Chop as coarsely as possible in equal lengths.
   

   

   

   
2. 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.
3. 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.
   
4. 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.
   

   

   
5. 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!
   
6. 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.

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Breakfast Practical Appetizer