Sweet Pepper Salad

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.

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

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

Other recipes by Casa del Rio:
Finnish Baked Pancake
Apricot Compote
Apricot Sausage Compote
Eggs Florentine
Greek Mountain Salad
Cucumber Yogurt Salad
Yogurt Dip
Spanakopita Casserole
Zucchini Pancakes
Ken Bowling's Brisket
Chocolate Pound Cake
Hot & Flavorful Bean Curd
New Mexico Red Chile
New Mexico Green Chile Sauce
Pinto Beans & Refried Beans
Chicos (dried Corn)
Natillas (a Very Light Custard)
Whipped Cream For Decorating.
Pumpkin Cake
Chocolate Glaze

Recipe Provided By:
Casa del Rio
Abiquiu, NM

Abiquiu Bed and Breakfast Inns