Hungarian pepper salad

Ingredients for 4 servings:

• 900 g red pointed peppers
• 1 small onion(s)
• 2 tbsp vinegar (vinegar essence)
• some sugar
• 4 tbsp oil
• some salt
• some pepper
• 4 stalks of parsley
• 2 tomatoes

Instructions

Working time approx. 20 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 2 minutes; Total time approx. 3 hours 22 minutes

Celery pepper salad

Remove the stems and seeds from the peppers, and any veins if necessary. Wash the peppers and slice into thin rings. Peel and finely dice the onion, then place it in a bowl with the pepper rings. Sprinkle with salt, cover, and let stand for half an hour, stirring occasionally. Bring 200ml of water to a boil in a saucepan. Add the entire contents of the bowl, cover, and simmer for 2 minutes. Then pour through a sieve and collect the liquid. Place the pepper and onion mixture in a bowl. Mix 2 tablespoons of the liquid with the vinegar essence and a little sugar. Whisk in the oil. Season to taste with salt and pepper and pour over the pepper rings. Cover the bowl and let stand in the refrigerator for about 3 hours. Wash and finely chop the parsley. Wash and slice the tomatoes. Arrange the pepper salad on plates, sprinkle with chopped parsley, and garnish with the tomato slices.