Poivron rouge

Ground nuts thicken the pepper into a sauce with no cream in it.

Tannic nut and sweet pepper, bound with breadcrumb and soured with molasses.

It is the same fruit, dried and smoked. You are stacking one flavour.

Raw sulfur against roasted sugar; the sweetness needs the bite.

Roast concentrates the sugar. Acid is the only way back.

Store the peeled strips under oil; they get better for a week.

Sweet strips folded into a soft omelette need no other seasoning.

Roasted pepper sweetness meets the dried pepper already in the cure.

Sugar plus salt on toast. The oldest tapa going.

Brine curd against jammy flesh; roast the pepper whole first.

Sour syrup on sweet pulp is the Aleppo balance, not a garnish.

Earth under fruit. It stops the pepper reading like jam.

Roast pyrazines in both; the nut adds body the pepper has none of.

Mole logic: bitter cocoa gives the sweet pepper a floor to stand on.

Shared furaneol. Roast the pepper, macerate the fruit, dress with vinegar.

Sweet-mineral against saline; the pepper juice works as the mignonette.