| Written By Recipe Coordinator |
Roasted peppers are extremely easy to make and very pleasing to most foodies. The taste is beyond compare. Add to any salad and release a cornucopia of rich and exciting flavors!
12 kapia peppers or 6-8 regular sweet red peppers
2-3 tablespoons white wine vinegar
2 cloves garlic, chopped or sliced thinly
Salt
3 parsley and/or dill sprigs
1. Roast the peppers over an open flame or under the grill until the skin is charred.
2. Allow to cool, preferably in a sealed plastic bag to make peeling easier.
3. peel and remove the membranes and seeds. Chop the peppers coarsely or cut into strips or large wedges.
4. Transfer the peppers to a bowl, add the vinegar, garlic, salt and parsley and/or dill. Refrigerate.
After a few hours the peppers will absorb the marinade flavors and can be served. Remove from the refrigerator half an hour before serving.
Recipe courtesy of:
Gur, Janna, The Book of New Israeli Food: A Culinary Journey. New York: Schocken Books, 2007.
Photo courtesy of whatscookingamerica.net.
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cheers,
Rosa