John Myers
Ingredients for 4 servings:
- 500 g red pointed peppers
- 1 liter of water
- 1 onion(s), in rings
- 3 garlic cloves, finely diced
- 3 stalks of parsley, flat-leaf, finely chopped
- 3 tbsp vinegar essence
- 3 tbsp sugar
- 1 tbsp olive oil
- salt and pepper
Instructions
Working time approx. 15 minutes; Rest time approx. 6 hours; Total time approx. 6 hours 15 minutes
as a salad, as a side dish or simply as a snack
Wash the peppers and remove the cores. Bring water to a boil with sugar and garlic. When it boils, add vinegar, oil, a pinch of pepper, and salt. Add the peppers to the boiling water. When it boils again, simmer for 3 minutes. Season to taste. Place a glass or porcelain bowl on a wet tea towel to prevent it from cracking when the hot food is added. (Plastic absorbs the odor.) Remove the peppers and place them in the bowl with the onions and parsley. Slowly pour the hot liquid over the whole thing. Cover and let stand for at least 6 hours. These peppers will keep in the refrigerator for 2-3 days and can be eaten as a vegetable side dish, as a salad, or simply as a snack. They are also perfect for a barbecue.
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