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Green Pepper Salad
(Paprikasalata)
What You Need:
  • 3 large green peppers
  • 2 tablespoons white vinegar
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • ½ cup mayonnaise, freshly made or a good commercial brand
  • How To Cook:
    1. Preheat the oven to 450°. Arrange the green peppers on a rack and heat them in the oven for 10 to 15 minutes, or until the skin begins to discolor and blister.

    2. Remove them, wrap them in a damp kitchen towel and let them rest for 10 minutes. Strip off the skins with a small knife, then remove the stems, seeds and ribs, and cut the peppers into strips ¼ inch wide and about 3 inches long.

    3. Combine the vinegar, sugar, salt and pepper in a mixing bowl. Add the strips of pepper, toss them with the mixture, cover and refrigerate from 2 to 12 hours.

    4. Drain them in a sieve or colander, transfer them to a mixing bowl and add the mayonnaise. Serve on lettuce as a salad or in small dishes as an accompaniment to cold meat.

    To Serve: 4
    This recipe is also available in:
    Cuisine » Europe » Hungary
    Main Ingredient » Vegetables » Peppers
    Main Ingredient » Condiments » Mayonnaise
    Main Ingredient » Condiments » Vinegar
    Dish » Salads
     



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