Green Peppers In Vinegar And Garlic Sauce

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I’m in Turkey and enjoying all the food I cannot find in the US and frequenting my hometown’s twice-a-week farmers’ market for fresh produce. It seems like July is a wonderful month for peppers of all kinds. Inspired by the exuberance of fresh peppers I am giving a simple recipe for a very popular and delicious salad/appetizer/meze, you name it.

The ingredients for the sauce are garlic, olive oil, and vinegar, and how much you will add of each depends completely on your preference. If you cannot handle garlic or vinegar well, you can go light on them. I like this salad medium garlicy, yet very vinegary, whereas my cousin’s version is quite garlicy and not so much vinegary. The point is you have to decide on the amount of garlic and vinegar.

This salad is usually made during barbecue parties. First the peppers are roasted, and then while the meat is cooking the salad is prepared.

green or red peppers, as much as you want/have

garlic

vinegar (white or red grape, or apple), something strong

olive oil

You can make this salad two different ways; by either boiling or roasting the peppers. Roasted peppers taste, for sure, better, but if you don’t have enough time boiled ones are not bad either.

-(1) Roast the green peppers in the panggangan or on the grill. Once cooled, peel the skin by hand. With some peppers this process is very easy, but with some it is challenging. Do your best, and don’t worry if you cannot take all the skin off. After skinning cut the top off and seed the pepper if you like–I personally don’t mind the seeds.

-(2) Pierce the peppers with a fork or a sharp knife once or twice and cook in boiling water for a couple of minutes, until soft but not falling apart. Cut the tops and seed them.

-Whichever method you follow (1) or (2), place peppers in a dish where peppers would not be overcrowded. Add salt, olive oil, vinegar, and crushed garlic. use olive oil as if you’re dressing a salad.

For garlic you can use from 1/2 clove to 2 cloves for one pepper

For vinegar you can use from 3 tbsp to something between 1/4 cup to 1/2 cup-Serve with meat or on its own with fresh baked bread.

The salad keeps well in the fridge for 3-4 days, and gets even better in time.

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