Prep 30 mins
Cook 0 mins
This is great for sandwiches and accompanies any type of meat dish you make. I always have a dish of this in my fridge all year round.
- Use a good meaty pepper (bell peppers are good for this). You can also toss in 1 or 2 HOT peppers if you like the heat.
- Wash and dry the peppers and place in the broiler. Broil on low until the outer skin in blackened. (CAREFUL. don't burn them to much or you will not have anything to peel).
- When broiled, remove and let them cool. Once cooled, peel the outer skin and remove seeds and slice in half or quarters. You must also be gentle because they will be soft and easily tear. Set aside.
- Mince your garlic (if you like a lot of garlic, feel free to add).
- Take a deep plastic container or deep dish (you will need a lid) Layer some peppers, add a sprinkling of garlic and some salt. Keep doing this until you run out of peppers. Your final layer should be garlic.
- Slowly add vinegar and then oil. With a fork, press down the peppers so that the liquid covers the contents. Take care not to press too hard or it will overflow.
- Cover tightly and give a gently shake to blend the oil and vinegar slightly. Place in your fridge about 4 hours or overnight to give the flavors a chance to blend. You may serve the same night but it will be much better the next day. Before you serve taste and adjust the salt or vinegar if too much add a bit of water to tame the sourness of the vinegar and oil.
- This salad too (like my cucumber salad) is very rustic and great on your budget and most importantly the end is really based on the individuals preference to taste, so adjust accordingly. Enjoy!