Recipe and photo by @clemcatz .
Acerola is a small, sour Brazilian cherry, a source of vitamin C and iron.
1/2 to 1 tsp per day in a smoothie, a banana, in vegetable yogurts, compotes, vinaigrette sauces, like here in a vegetable cream
Preparation : 20 min.
Rest : 30 min.
For 4 people
STEP 1: INGREDIENTS
- - 3 red peppers
- - 150 g cooked white beans
- - 2 tbsp olive oil
- - 1 heaped teaspoon of acerola powder
- - 2 tsp lemon juice
- - 1 pinch of Espelette pepper
- - 1 pinch of sea salt
STEP 2: RECIPE
Roast the peppers under the grill on all sides until they are covered in blisters.
Transfer them to an airtight container and wait 30 minutes, then peel them and remove the seeds.
Mix them with the white beans (well rinsed if they are in a jar), the olive oil, the acerola, the lemon juice and the chili pepper.
Salt lightly.
Serve with tortillas, small pancakes or raw vegetables, or on a pasta or cereal dish.
Notes: You can use jarred peppers (their flavor will be a little less present)
You can use jarred white beans or cook them in advance (they must be very tender)
This dip can be served as is or garnished with fresh thyme and an extra pinch of Espelette pepper.
The quantities are for 4 large portions, or 6 smaller ones (on a full plate I would say 6).
Advice : Once opened, the package must be closed well and placed in a cool place. It can be consumed for up to a month and a half or even two months after opening if stored well.
