Warm pepper salad

warm peppers pPeppers. Bell peppers. Capsicum. Sweet, spicy, lovely. And after a trip to the Pretoria Boeremark, you come home with a bag full for a third of the price. Which means that you have to make two dishes: A warm pepper salad and pickled peppers. Which is pragmatic, as peppers don’t last too well. In the fridge they become old and wrinkly or little soft patches on the skin become mushy cancerous blotches – destroying your lovely pepper. 

But, most people seem to miss out on the loveliness of peppers, and for a simple reason – they want to keep the skin on. The skin is tough and leathery, and when you have peppers fresh, cut julienne-style into a salad, is crunchy. And good. But better is where you remove the skin. 

There are two methods – you can peel the pepper – like a potato, or you can roast the potato. As we only cook on gas, we roast them on the open flame. until they are black and charred. Then you put them in a bowl and cover them and let them steam a little. When you now run them under a cold tap, the skin comes off easily. And the blackening process gives a lovely charred taste. Some of the black bits remain, so you also get a very attractive dish. 

And they become impossibly sweet. We like to use the green, yellow and red ones as they each have a unique flavour. 

Ingredients: 

Bell peppers, green, yellow and red 5 to five large firm peppers
Garlic 2 cloves
Paprika 1 t
Cayenne pepper 1 t
White balsamic vinegar 2 T

Method: 

  • Roast the bell peppers on an open flame. 
  • Transfer to and let them steam in covered bowl. 
  • Peel the blackened skin under cold water. 
  • Add a generous lug of olive oil to a pan. 
  • Add paprika, cayenne pepper and two whole garlic cloves. 
  • Fry until the spices are fragrant and the garlic is golden.
  • Add the sliced peppers. 
  • Add the white balsamic vinegar and toss lightly until the vinegar is absorbed. 
  • Dish up and serve warm with a rich dish such as Oxtail, Beef in Red Wine or the home-made sausage rolls that I made. (Recipe to follow) 
Warm pepper salad
Serves 6
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Prep Time
20 min
Cook Time
15 min
Total Time
35 min
Prep Time
20 min
Cook Time
15 min
Total Time
35 min
Ingredients
  1. 4 to 5 large, firm bell peppers
  2. 2 cloves Garlic
  3. 1t Paprika or smoked paprika
  4. 1t Cayenne pepper
  5. 2T White Balsamic vinegar
Instructions
  1. Roast the bell peppers on an open flame
  2. Transfer to and let them steam in a covered bowl
  3. peel the blackened skin off under a cold tap
  4. Add a generous lug of olive oil to a pan.
  5. Add the spices and the garlic.
  6. Fry until the spices are fragrant and the garlic golden.
  7. Add the sliced peppers.
  8. Add the white balsamic vinegar and toss lightly until the vinegar is absorbed.
  9. Dish up and enjoy.
LoveCooking http://lovecooking.co.za/

 

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