Pepper Salad (Peppers in Oil)
 
     
 
The distinctive aroma and flavour of this salad develops during the browning of the peppers.
  The salad dressing ingredients blended with the pepper-flavoured oil make this a popular salad.



in
prep
 
   
 
Heat the oil in a large pan.  Brown the peppers well on all sides until the skin starts to blister.  Remove and let cool on a large platter.  Peel off the skin.  Make a dressing with the water, vinegar, sugar and salt and pour over the peppers. A hearty salad for a barbecue.  Serve cold.
 
 
 
Translated by Rose Vetter

 

 

20
 
peppers
150 ml
 
sunflowers oil
½ liters
 
water
50 ml
 
(about 4 tbsp.) vinegar
3 tsp.
 
sugar
1 tsp.
 
salt
 

 

 

   
Ready-to-serve chilled peppers in oil 
 
 
oelpaprika
 
   
 

       
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