Ember-baked potato with red pepper salsa
Ember-baked potato with a subtle smoky aroma, topped with a salsa of roasted red pepper, garlic and chickpeas, rounded off with Kikkoman Soy Sauce.
Nutritional facts (per portion):
1,420 kJ / 340 kcalPreparation
Step 1
400 g potatoes – 30 ml rapeseed oil
Drizzle the potatoes with the rapeseed oil, wrap in foil and bury in the campfire embers for about 40 minutes.
Step 2
2 red peppers
Roast the peppers over the fire, then place in a bowl, cover tightly and leave for 10 minutes before peeling off the skin.
Step 3
2 garlic cloves, chopped – 20 ml Kikkoman Naturally Brewed Soy Sauce – 10 ml lemon juice – 120 g cooked chickpeas – A few coriander or parsley leaves (whole)
Dice the roasted peppers finely and mix with the chopped garlic, Kikkoman Soy Sauce and lemon juice. Add the chickpeas and lightly mash with a fork. Cut the baked potatoes open, lightly mash the insides and top with the salsa. Garnish with the coriander or parsley leaves.
Tip:
You can use white or red beans instead of chickpeas.
Recipe-ID: 1698
Recipe as PDF
Download PDFThank you for your feedback!
Let us know what you think
Click on the number of stars you want to give: the more the better!
400 g potatoes – 30 ml rapeseed oil
Drizzle the potatoes with the rapeseed oil, wrap in foil and bury in the campfire embers for about 40 minutes.
2 red peppers
Roast the peppers over the fire, then place in a bowl, cover tightly and leave for 10 minutes before peeling off the skin.
2 garlic cloves, chopped – 20 ml Kikkoman Naturally Brewed Soy Sauce – 10 ml lemon juice – 120 g cooked chickpeas – A few coriander or parsley leaves (whole)
Dice the roasted peppers finely and mix with the chopped garlic, Kikkoman Soy Sauce and lemon juice. Add the chickpeas and lightly mash with a fork. Cut the baked potatoes open, lightly mash the insides and top with the salsa. Garnish with the coriander or parsley leaves.
Discover more
