- 2 green peppers
- 2 red peppers
- 2 yellow peppers
- 1 orange pepper
- 4tbs olive oil
- 1 onion finely chopped
- 2 garlic cloves sliced
- 2tbs vinegar
- 1 finely chopped big tomato
- ½ cup parsley or coriander finely chopped
- 5-6 fresh mint leaves finely chopped
- 1 pinch of sugar
- Salt and pepper to taste
And now what?
Pre-heat the oven, at 200 degrees C (approximately 400 degrees F).
Wash the peppers and towel dry. Place them in an oven tray and roast for 30 minutes or until they start getting a black skin. Turn the peppers and roast for another 20 minutes the other side.
When they are ready, place them hot in a zip-lock plastic bag . Keep them zipped in the bag for approximately 10 minutes to get moisture. This will help you remove easily the skin later.
In a heavy bottom frying pan heat the olive oil in medium heat. Add the sliced garlic until it will start turning brown. Then remove from olive oil and add the onion. Sauté onion until they will get translucent (approximately 4-5 minutes in medium heat). Sprinkle the sugar over the onion and add the vinegar.
Add the tomato and simmer for 4-5 minutes.
In the meantime remove the skin from the peppers with a knife, remove the seeds and cut in big slices. Add the sliced peppers in the frying pan together with the other materials . Turn off the heat, place in a bowl, add salt and pepper to taste and add the parsley or coriander.
You can enjoy this salad cold or hot!