in Eastern Europe

pepper salad

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Ingredients for 4 servings:

  • 8 bell peppers
  • 2 garlic cloves
  • 5 tbsp vinegar
  • 4 tbsp oil

Instructions

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

pickled in vinegar – Serbian

First, clean and halve the peppers. Roast them under the grill or in the oven until the skin turns black and is easy to remove. Then remove the peppers from the oven and peel off the skins (sometimes it’s very tedious, but it’s worth it!). Remove any remaining skin from the peppers and chop them up. Place them in a bowl. Then drizzle with vinegar and oil to taste. Finely chop the garlic and scatter over the peppers. Stir everything gently and let the peppers stand for about 15 minutes before serving.

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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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