| 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)
A Message from our Provider:
“Find God and you find everything”