Roasted Red Pepper Salad

Updated: Sep 12




Ingredients

Three -4 Red peppers washed

1 tbsp. chopped garlic

1 tsp. Sea salt

¾ cup extra virgin olive oil





Preparation

  1. Place whole peppers in a baking dish, broil for 20 minutes on low broil.

  2. Turn each side so all sides are charred.

  3. Take them out and place a lid on them, so they can steam while cooling.

  4. Once cooled, remove the black skins, discard. Using a mesh strainer over a bowl helps to preserve the juice while working.

  5. To separate the seeds, use a finger water bowl and a wet paper towel to get the kernels off your hands and the peppers.

Don't rinse the peppers under running water; you'll lose the delicate flavor!
  1. Once seeds and skins are separated, cut peppers into slivers

  2. Add the strained juices and the rest of the ingredients. Mix well.

  3. Allow the peppers to marinate at least an hour before serving.

  4. They should keep for at least two weeks in the refrigerator, best to store in a glass type container.

  5. Take out of the fridge a little ahead to soften the oil.

  6. Adjust garlic and salt to your taste.





















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