Roasted Red Peppers Salad Recipe

  1. Roast the peppers on a metal grid on the gas range. Turn the peppers
      from time to time until the peel is roasted on all sides.

  2. Take the peppers out, put them in a bowl, spread sea salt on them, and
      cover the bowl. This makes the peppers sweat so that it is easier to
      peel them.

  3. After the peppers cool off a bit, peel them by hand (washing them with
      water will ruin their special smoky taste).

  4. Take out the seeds and cut each pepper into 4 slices.

  5. Heat the olive oil and garlic in a pan. When the oil is hot, add the
      peppers, mix everything together and take it off the gas.

  6. Add the vinegar and refrigerate the roasted red peppers for 2 hours.  

 Best Served With: Pita Bread and Hummus dip   


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