Pepper salad 6-6-6-2-2

Ingredients for 6 servings:

• 6 bell peppers, red, yellow and green
• 6 slices of cooked ham
• 6 eggs
• 2 bottles of chili sauce, 250 ml each
• 2 small cans of corn

Instructions

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

Wash and dice the bell peppers. Cut the cooked ham into small squares, about 1 cm x 1 cm. Drain the corn. Put everything in a bowl. Pour the chili sauce over the salad and stir. Hard-boil the eggs and then cut into strips (twice using an egg slicer). Add them to the salad and mix gently again. The salad tastes best when fresh. The next day, it will be slightly bitter and, due to the high paprika content, quite runny. I learned this bell pepper salad from my mom, who learned it from her mother-in-law. It’s great for grilling and is ready in no time. The name also serves as a mnemonic for the preparation.