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Sweet Pepper Salad
Description:
I learned the following recipe from my dear friend Tessie Caracalos’s mother, Thalia Chios, native of Chios a small island off the coast of Greece. Tessie’s mother taught me more things than I can number and I am forever grateful to her. Ingredients: 3 sweet green peppers 1 sweet red pepper 1 jalapeño, optional 2 long green chilies, optional 1 Tbs. freshly squeezed lemon juice 3 Tbs. olive oil 1 or 2 cloves garlic peeled and crushed with salt in a mortar Salt and black pepper Directions: Preheat oven to 500 degrees. Place peppers directly on oven rack in center of oven and roast until they begin to pop and are beginning to brown. They must be watched carefully so as not to burn them, but you do want them browned. When collapsed and well roasted, put in a large bowl cover tightly with wet paper towels and a dishtowel, let steam for about 1 hour and then peel (using your fingers to separate the skin from the meat) seed, and slice lengthwise into long strips. Put in a serving bowl. Mix lemon juice, oil, and garlic and pour over peppers. Mix well. Serve with warm Pita Bread, Greek Olives & Feta cheese.  Recipe Summary: Yield: 8 servings Prep Time: 2 hours including waiting time Cook Time: 10 to 12 minutes Comments: Other recipes by Casa del Rio: Finnish Baked Pancake Apricot Compote Apricot Sausage Compote Eggs Florentine Hummas Greek Mountain Salad Cucumber Yogurt Salad Yogurt Dip Spanakopita Casserole Zucchini Pancakes Ken Bowling's Brisket Chocolate Pound Cake Hot & Flavorful Bean Curd Quesadilla New Mexico Red Chile New Mexico Green Chile Sauce Burritos Pinto Beans & Refried Beans Chicos (dried Corn) Natillas (a Very Light Custard) Flan Whipped Cream For Decorating. Pumpkin Cake Chocolate Glaze | |
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