4 large green or red peppers
2 tablespoons of lime juice
2 tablespoons of olive oil
1 tablespoon of garlic, minced
1 teaspoon of salt
1/2 teaspoon of sweet paprika
1 pinch of white pepper
1 small onion, finely chopped
240g of ricotta cheese
1/4 cup of mayonnaise
a few drops of hot sauce
1 tablespoon of unflavored gelatin dissolved in 1 tablespoon of warm water
2 red or green peppers with the tops removed and seeded
saltine crackers
4 large green or red peppers
2 tablespoons of lime juice
2 tablespoons of olive oil
1 tablespoon of garlic, minced
1 teaspoon of salt
1/2 teaspoon of sweet paprika
1 pinch of white pepper
1 small onion, finely chopped
240g of ricotta cheese
1/4 cup of mayonnaise
a few drops of hot sauce
1 tablespoon of unflavored gelatin dissolved in 1 tablespoon of warm water
2 red or green peppers with the tops removed and seeded
saltine crackers
Dunk the first 4 peppers in boiling water for a few seconds
Remove the peel and seeds, then cut into small pieces
In a blender, combine lime juice, olive oil, garlic, salt, sweet paprika, white pepper, and 1/3 of the chopped onion and peppers
Blend until smooth and creamy
Repeat the process until all the onions and peppers are used up
Place the mixture in a bowl and let it rest for at least 2 hours at room temperature
Strain the mixture through a fine-mesh sieve, pressing gently to extract as much liquid as possible
In another bowl, mix ricotta cheese with mayonnaise and hot sauce
Add the gelatin solution and stir well
Cover and refrigerate until set
Use a spoon to fill the 2 peppers with the cheese mixture
Arrange on a platter surrounded by saltine crackers
Serve chilled.
