Roasted Pepper Salad

Name: Roasted Pepper Salad
Yield: 4 servings
Ingredients: 4 bell peppers (2 red and 2 yellow); 1 large red onion; 150 ml passata; 1 garlic clove; 1 tablespoon lemon juice (or vinegar); 1/2 bunch parsley; 1/2 teaspoon chili; 3 tablespoons oil; salt, pepper

June 6, 2009

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It seems that slowly I'm becoming a person who likes peppers, something I wouldn't have believed a few years ago. Although I didn't eat from the Mexican-style roasted pepper salad and was content with opinions from those who tested it (Radu was the first), now I've eaten the roasted peppers with great appetite.

Coincidentally, I see that I cooked the Mexican-style roasted pepper salad a year ago, on June 9, 2008 😊 . Maybe in a year I'll eat raw peppers too 😋

Ingredients

4 bell peppers (2 red and 2 yellow)
1 large red onion
150 ml passata
1 garlic clove
1 tablespoon lemon juice (or vinegar)
1/2 bunch parsley
1/2 teaspoon chili
3 tablespoons oil
salt, pepper

Servings: 4

How to prepare roasted pepper salad

Roast the peppers and peel them using the technique here. Collect the pepper juices in a bowl. Chop the peppers into small cubes.
Heat the oil in a pan and sauté the finely chopped onion until slightly softened. Add the passata, crushed garlic, lemon juice (or vinegar), chili, and salt and pepper to taste. Simmer on low heat for about 10 minutes.
Add the cubed peppers and their juices and let it cook for another minute, stirring gently.
Adjust the salad with salt and lemon juice (vinegar). Add the finely chopped parsley.
Let it cool to room temperature and serve with toasted bread.

Cubed roasted peppers

Salad

Roasted Pepper Salad

Roasted Pepper Salad

Ingredients

How to prepare roasted pepper salad

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