| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 2 | Servings | |||
INGREDIENTS
| 8 | Peppers (the idea is to mix sweet and hot varities to taste, perhaps a half dozen sweet red peppers, a few slightly hot banana peppers, and a couple jalapeno peppers, depending on what's available in your area. Experiment) (up to 12) | |
| 2 | Tomatoes | |
| 6 | Garlic cloves | |
| 1 | ts | Salt |
| 1 | c | Red wine vinegar, approx |
| 1/3 | c | Olive oil, approx |
INSTRUCTIONS
Those of you in the US may have heard this on Sundays NPR broadcast of "Weekend All Things Considered"; so here for the world: Note: Feel free to vary the quantities and ingredients of this recipe to suit your taste. As Bati Restaurant makes it, the salad is slightly spicy, but not too hot, with a definite, but not puckering, vinegar flavor. Preheat oven to 450 degrees Roast peppers on a baking sheet until they soften and blister enough so you can peel them. Put them a brown paper bag or covered pot until they're cool enough to handle; then peel, remove any stems and seeds, and coarsely chop so each chunk is about one to two inches square. Coarsely chop the tomatoes and add to the peppers. Coarsely chop the garlic, then grind with salt using a mortar and pestle or any makeshift tool, until the mixture has turned to paste. Whisk into the vinegar. Whisk the olive oil into the vinegar-garlic mixture, toss with the peppers and tomatoes ... and enjoy! Tarik likes to let the salad sit for a couple hours before serving and then he spoons yoghurt sprinkled with raw minced garlic on top. Goktan, on the other hand, likes to eat his roast pepper salad the moment it's done...dunking big chunks of crusty bread into the vinaigrette as he does so.... Posted to CHILE-HEADS DIGEST V3 #170 Date: Wed, 27 Nov 1996 08:10:35 -0500 (EST) From: begg@er6.eng.ohio-state.edu (Cameron Begg)
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