Maki peppers

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  • 4
  • Easy
  • 20 mins
  • 60 mins
  • Budget Friendly

Ingredients

  • 2 peppers
  • garlic
  • avocado
  • onion
  • Espelette pepper
  • Juice of half a lemon
  • salt
  • pepper

Preparation

Step 1

Put your peppers in the oven (30 to 45 minutes) at 425 ° F and lightly grill your peppers and remove the skin (not digestible) very easily.

Step 2

The open one side, remove the seeds and membranes.

Let cool

Step 3

Prepare the guacamole by crushing your avocados. Add the juice of half a lemon to prevent them from darkening. Cut the onion very finely and add it to the mixture. Do the same with the garlic clove. Add salt, pepper and Espelette pepper to your liking! Cool and reserve!

Step 4

To roll your maki you're going to need plastic wrap rolled out on your work area. Place peppers lengthwise. Place guacamole in an area ​​2 centimeters in width, a centimeter thick, and of course, the full length!

Step 5

Now roll your maki! The plastic wrap will help you tightly roll your pepper. Tie a knot on each side. Cool reserve!

Step 6

Let stand a good hour in the refrigerator.

Step 7

Now get out your 'tubes' of peppers, remove the plastic, and cut lengths of 3 to 4 centimeters in height. (You can also cut with the plastic film and then remove)

Step 8

Make your last minute makis by incorporating a small chive and adding a little sea salt on top!

Step 9

To be enjoyed as an accompaniment to salmon tartare with truffle oil (as pictured), they melt in the mouth and the marriage of flavors is guaranteed!

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