in Eastern Europe

Odlucene peppers

updated

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Ingredients for 4 servings:

  • 1 kg pointed peppers, red
  • ½ bulb(s) garlic
  • 1 tsp salt
  • 2 tbsp vegetable oil
  • 1 tbsp vinegar

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Roast the peppers on a baking sheet in the oven (grill setting) until the skin bursts and blisters. Then wrap the peppers in a damp cloth for about 5 minutes, then peel off the skin. Remove the stems. Combine the finely diced garlic with salt, oil, and vinegar and toss with the peppers. They taste best cold, after they’ve been refrigerated.

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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.

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