This salad is a party in your mouth. It is a tradition in my husband’s side of the family on the holidays and I have adopted it as my own. My mother-in-law taught it to me but I cook it longer than she does. I find it caramelizes nicely when cooked longer and adds a new dimension to the salad.
Disclaimer: In no way do I mean to imply that my salad is better than my mother-in-laws. I am not the one who said that. That was my husband, her son, actually. I hold absolutely no responsibility towards those words. I love my mother-in-law. She’s the best ;).
I think I can stop sweating now…
Last Passover, my friend Eran came to my house for the seder. He told us a story of the time he tried to make this red pepper salad at home. He lives alone and I was truly impressed a man would even try. No offence to my wonderful hubby, but the man doesn’t even know how to turn on the oven…
So Eran said he bought 2 red peppers to make the salad for a dinner party he was hosting that night for 4 people. All the women at my Passover table starting laughing. The men couldn’t figure out what was so funny….well, you see peppers have a tendency of doing a disappearing act. Kind of like my husband when I say, let’s eat vegan food.
You think you are making a lot when using, let’s say 5 peppers, then end up with about 1 tablespoon of salad. Eran learned that the hard way.
Moral of the story here: the more peppers you use the better.
A heck of a lot of red peppers. Like 20 or more…
approx. 2 tbsp. chopped fresh garlic
salt and pepper to taste
2 tbsp. or more extra virgin olive oil
Preheat oven to 350 degrees.
Grill the peppers…I use this method because I find it goes much faster than broiling in the oven. Sometimes, I just have no patience.
Place peppers when charred in a plastic bag, seal immediately and allow peppers to sweat. This allows the peppers to be peeled much easier. Remove stem and seeds and cut peppers in half. Place on a baking sheet with aluminum foil sprayed with Pam.
Place in the oven and bake until peppers look dried out, about 15 minutes or so.
Cut in strips and place in a skillet with enough olive oil to coat the peppers and “revive” them as I say. Add minced garlic, salt and pepper. Sauté for 5 minutes.