- 5 grams ginger
- 1 cloves garlic
- 3 teaspoon jalapeno chili chop finnaly, (or any chilies)
- 1 teaspoon white vinager
- 20 grams olive oil
- 150 grams tomates roughly chop, (2 midum tomates)
- 200 grams feijoa peeld
- 30 grams walnuts
- 1/2 lemon juice
- 1/2 teaspoon pepper
- 1/4 teaspoon salt
- 1/8 teaspoon cayenne pepper
Place garlic and ginger in the mixing bowl 3 seg/speed7.
Scrape down side of the bowl.
Add all the rest of the ingredients and press turbo 4 times or untill you like the consitency.
Lovely to eat with crackers or pizza bianca, enjoy!
Chilean fejioa pebre
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