Red Pepper Salad

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.

Ingredients

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

Instructions

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.

pepper1

 

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.

pepper2

 

Place in the oven and bake until peppers look dried out, about 15 minutes or so.

pepper3

 

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.

pepper4

 

And voila!

pepper7

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Comments

  1. Audrey says

    Awesome! Tunisians make this salad but fry the peppers rather than back them. Can’t wait to try this healthier option! Thanks for sharing!

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