{"id":2421,"date":"2025-06-14T12:15:21","date_gmt":"2025-06-14T12:15:21","guid":{"rendered":"https:\/\/redheadwithafork.ch\/?p=2421"},"modified":"2025-06-14T12:15:21","modified_gmt":"2025-06-14T12:15:21","slug":"green-pepper-sauce","status":"publish","type":"post","link":"https:\/\/redheadwithafork.ch\/index.php\/2025\/06\/14\/green-pepper-sauce\/","title":{"rendered":"Green pepper sauce"},"content":{"rendered":"\n<p class=\"has-medium-font-size wp-block-paragraph\"><strong><mark style=\"background-color:rgba(0, 0, 0, 0)\" class=\"has-inline-color has-colibri-color-1-color\">Ingredients<\/mark><\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>200 g of green pepper cut into dice<\/li>\n\n\n\n<li>200 g of onion cut into small dice<\/li>\n\n\n\n<li>4 cloves sliced garlic<\/li>\n\n\n\n<li>800 g tin of chopped tomatoes<\/li>\n\n\n\n<li>60 ml of olive oil<\/li>\n\n\n\n<li>2.5 ml of ground black pepper<\/li>\n\n\n\n<li>5 ml of Aromat<\/li>\n\n\n\n<li>100 g grated Parmesan<\/li>\n<\/ul>\n\n\n\n<p class=\"has-medium-font-size wp-block-paragraph\"><strong><mark style=\"background-color:rgba(0, 0, 0, 0)\" class=\"has-inline-color has-colibri-color-1-color\">Instructions<\/mark><\/strong><\/p>\n\n\n\n<ol class=\"wp-block-list\">\n<li>Soften the onions and garlic in the olive oil, add the pepper and cook for 2 minutes.<\/li>\n\n\n\n<li>Strain the tomatoes and reserve the juice.<\/li>\n\n\n\n<li>Season the vegetables and pour in the tomato pulp.<\/li>\n\n\n\n<li>Simmer until the peppers are cooked but still crunchy, adding a little of the tomato juice if the sauce becomes too thick.<\/li>\n<\/ol>\n\n\n\n<p class=\"has-medium-font-size wp-block-paragraph\"><strong><mark style=\"background-color:rgba(0, 0, 0, 0)\" class=\"has-inline-color has-colibri-color-1-color\">Notes<\/mark><\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Serve with pasta and a salad.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Ingredients Instructions Notes Serve with pasta and a salad.<\/p>\n","protected":false},"author":1,"featured_media":2422,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[35],"tags":[45],"class_list":["post-2421","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-sauces","tag-peppers"],"_links":{"self":[{"href":"https:\/\/redheadwithafork.ch\/index.php\/wp-json\/wp\/v2\/posts\/2421","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/redheadwithafork.ch\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/redheadwithafork.ch\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/redheadwithafork.ch\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/redheadwithafork.ch\/index.php\/wp-json\/wp\/v2\/comments?post=2421"}],"version-history":[{"count":1,"href":"https:\/\/redheadwithafork.ch\/index.php\/wp-json\/wp\/v2\/posts\/2421\/revisions"}],"predecessor-version":[{"id":2423,"href":"https:\/\/redheadwithafork.ch\/index.php\/wp-json\/wp\/v2\/posts\/2421\/revisions\/2423"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/redheadwithafork.ch\/index.php\/wp-json\/wp\/v2\/media\/2422"}],"wp:attachment":[{"href":"https:\/\/redheadwithafork.ch\/index.php\/wp-json\/wp\/v2\/media?parent=2421"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/redheadwithafork.ch\/index.php\/wp-json\/wp\/v2\/categories?post=2421"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/redheadwithafork.ch\/index.php\/wp-json\/wp\/v2\/tags?post=2421"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}