Planning A Meal? Try these:


More Like This:
Whitefish Salad Ave. Rating is
Pita Chips Ave. Rating is
Asparagus with Anchovy Sauce Ave. Rating is

More Recipes from eliec :
Beef Stew with Chickpeas Ave. Rating is 5
Fried Eggplant Ave. Rating is 5
Lentil Soup Ave. Rating is 5
Lahma (Beef) Sofrito Ave. Rating is 5
Burekas Ave. Rating is 5

 

See all of eliec 's recipes

 

 

Search Jewish Web




 

Red Pepper Salad
Ave. Rating is  (0 ratings) Add Your Comments and Ratings

Posted by:  

This sweet pepper salad has a hint of heat from the Hungarian peppers and crushed red peppers. You can adjust the heat by changing the amount of crushed red pepper used, and by keeping or removing the seeds from the Hungarian peppers.

Serves: 8-10

Prep Time:
Cook Time:
Total Time:

American Parve Appetizer

Recipe Tools
Share Recipe
Email to a friend
Print Recipe
Print this recipe
Add to My Cookbook
Rate this recipe
Edit to add or update your photo!



Ingredients

6 bell peppers - red, yellow and orange
2 Hungarian peppers
1 tsp. minced garlic
2 cloves garlic, sliced thin
1/4 tsp. crushed red pepper
2 tbsp. red wine vinegar
1 tbsp. olive oil
1 tbsp. capers
Salt and pepper, to taste

Directions

  1. Roast peppers, then peel and remove seeds. I place peppers on top rack of broiler turning until all sides are charred. To remove skins, let sit until cool. Skins should remove easily by hand. After de-seeding, spread flat and scrape off remaining skin with a knife.
  2. Slice thin, then toss with red wine vinegar.
  3. Add oil, garlic (crushed and sliced), crushed red pepper, and mix.
  4. Add salt and pepper to taste.
  5. Set aside for a couple of hours at room temperature for flavors to blend and develop. Adjust seasoning.
  6. Serve garnished with capers.

Reader Comments


Be the first to comment on this recipe!

 

 

Add A Comment:
Character count (1000 max):   256 1000 characters max.

Name:

Rate this Recipe:


security code
Enter security code exactly as it appears

 

 

 

 

 

 

 

 

 

© 2008-10 Recipe Trader