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Sweet and sour pepper salad

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Ingredients for 4 servings:

  • 500 g bell pepper(s), fresh
  • 3 m.-sized onion(s)
  • 3 tsp capers
  • 1 tsp salt
  • 1 tbsp sugar
  • 2 tbsp vinegar (5% acid)
  • 4 tbsp olive oil

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Paprika rilette with capers

Wash the bell peppers, remove the seeds, and slice into thin strips. Halve the onions and also slice into thin strips. Sauté both separately in a pan until cooked through. Then transfer to a bowl and season well with the capers and the remaining ingredients. Mix well. Serve with grilled meat or on toasted bread. Tip: It tastes best chilled a day later.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Rolls with nuts, seeds and raisins

Sweet and sour pepper salad