pepper salad

Ingredients for 4 servings:

• 12 bell pepper(s) (pointed peppers), yellow
• 2 tbsp vinegar (wine vinegar)
• 1 garlic clove(s), crushed
• ¼ tsp salt
• ½ tsp sugar
• 1 tbsp oil (safflower oil)
• n. B. water

Instructions

Working time approx. 40 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 40 minutes

Ardei copts – Romania

Roast any number of Hungarian yellow bell peppers on a hot stovetop or in a large pan (without fat!), turning frequently, until the outer skin (“waxy” = indigestible) turns black and the peppers have softened. Place in a pot and season with salt, then cover and let cool. Peel the outer skins from the peppers. Mix 2-3 tablespoons of white wine vinegar, 1 crushed garlic clove, ¼ teaspoon of salt, ½ teaspoon of sugar, freshly ground pepper, and safflower oil. Dilute with water and add the peppers. Season the marinade again to taste. It shouldn’t be too acidic. Let it marinate for at least 3 to 4 hours, preferably overnight, before serving. This is especially good as a side dish for grilled food.