Spanish Pepper Salad Recipe
Ingredients
| 4 peppers, assorted colors | ||
| 1 Bermuda onion, finely sliced | ||
| Olive oil | 1/4 Cup (16 tbs) | |
| White wine vinegar | 2 Tablespoon | |
| Salt | To Taste | |
Directions
GETTING READY
1) Put on the broiler and set on High.
2) Wash and dry the peppers. Broil evenly until their all skins blackened.
3) Immediately place the peppers in a bowl, cover with the paper towel, then with a cloth and keep aside for 24 hours.
MAKING
4) Skin, core and deseed the peppers, then rinse them well.
5) Cut into long stips and place on a serving dish alongwith the onions.
6) In a small bowl, combine the oil, vineger and salt to taste.Then drizzle well over the peppers.
SERVING
7) Serve immediately at normal room temperature.
1) Put on the broiler and set on High.
2) Wash and dry the peppers. Broil evenly until their all skins blackened.
3) Immediately place the peppers in a bowl, cover with the paper towel, then with a cloth and keep aside for 24 hours.
MAKING
4) Skin, core and deseed the peppers, then rinse them well.
5) Cut into long stips and place on a serving dish alongwith the onions.
6) In a small bowl, combine the oil, vineger and salt to taste.Then drizzle well over the peppers.
SERVING
7) Serve immediately at normal room temperature.
Chef
