How to make
The dried peppers are soaked for several hours or 1 night in warm water. For a faster result, the option is to boil them on the stove with a large amount of water and let them swell.
This is definitely more suitable for busy people.
The flesh of the peppers is scraped with a sharp knife. I got a little over 3.5 oz (100 g) of thick pepper paste, it depends on the variety and type of peppers themselves.
The onion is cut into thin crescents and fried on low moderate heat in olive oil with a little salt. Cook until it has softened well and started to caramelize. Then add the butter and garlic - grated or thinly sliced.
After a minute or two, add the peppers, parsley and thyme to all of this and mix briefly.
Crumble the cheese and cottage cheese and cook for another 3 minutes on low/moderate heat until the cheese and cottage cheese have melted and homogenized with the other products.
It is tried and judged by taste whether the pepper spread needs some extra peppers or cheese.
If more fat is visible on the surface, this is where the bread comes in to help absorb it and at the same time add more density and creaminess.
It is placed in a blender and the warm mixture from the stove is poured into it (if it is too hot and this is not good for your appliance, wait for the temperature to drop a bit). A crushed hot pepper is added, but this is optional for spicy food lovers.
Everything is grinded into a smooth texture. Re-assess the thickness of the spread and if necessary, add a little more dry bread.
Season to taste and serve it both hot and cold.
One of the tastiest spreads I've ever had.
Served it with warm homemade bread. The spread with dried red peppers and onions is simply irresistible!
Enjoy your meal!
