|
| |
|
| What You Need: |
|
|
|
3 - 4, or as many as are required, large green or red peppers
A little salt
2 tablespoons olive oil
1 tablespoon vinegar
|
|
| |
|
|
|
| How To Cook: |
|
|
1. Roast the peppers on the top shelf in the oven (400°F) until they are completely covered with brown blisters.
|
2. As soon as one is ready, take it off, put it in a basin, sprinkle it with salt and leave it to cool with a cover on.
|
3. When all the peppers are done and are cooled, dip the fingers in cold water, peel off the blistered skin and remove stalk and seeds.
|
4. Arrange the peppers in a dish, cover them with oil and vinegar, and serve them with aubergine salad, or with any kind of cold meat.
|
|
|
|
|
|
|
|
