April 20, 2008

Baked Paprika Salad

This salad is one of my favourites since my childhood. It is important that the paprika flesh feels thick when you touch the fresh vegetable, otherwise the whole flesh will be removed together with the peel. I have seen many versions of this salad, some people flavour it with garlic, other with different herbs. Personally I prefer it simply, with salt, vinegar and sugar. That is also the way how my mom prepares it.

1 tablespoon vinegar (20%)
1 teaspoon salt

1 teaspoon sugar
1 tabelspoon oil

Preheat oven to 200°C and bake paprika for 25-30 minutes. Put it into a pot, cover and leave it for about 30 minutes. Add some water over and peel. In a bowl prepare the marinade, mix water with salt, sugar and vinegar. Add oil on top. Leave over night in the fridge, serve chilled.


Heidi Robb said...

Colorful and delicious. I love roated peppers salads.

Amy J. said...

Yum! These look like what I grew up calling "banana peppers" in the U.S. Wonder if they are compatible?!

chriesi said...

I have never heared of those, but I think you can give them a try!

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