Total Time
20mins
Prep 10 mins
Cook 10 mins

This can be used as a simple spread or with fish dishes.

Directions

  1. Roast the bell peppers whole in the oven; skin, deseed and chop into pieces.
  2. Boil the potato in its skin, rinse and peel.
  3. Pound garlic, chili, saffron and salt in a mortar.
  4. Add the potato and peppers.
  5. Gradually add the olive oil until it is the consistency of a fine puree.
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