Sicilian pepper salad
Sicilian pepper salad is one of my favorite summer recipes. They taste and smell so fresh that they are truly irresistible. Here is the step by step recipe.
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[instagram-feed feed=1]In summer the Sicilian pepper salad is really perfect! It's fresh, tasty and with a scent that makes it really super inviting!
It is perfect to bring to the table as a side dish but also among appetizers. It is very convenient because it can be prepared in advance and can be kept for days! I often prepare them when the peppers are fresh in season, together with the peperonata!
So let's see together how to proceed step by step.
- 3 1 Peppers (Red or yellow)
- 1 tbsp Extra virgin olive oil (to taste)
- 2 tsp White wine vinegar (to taste)
- 1 pinch Salt and pepper (to taste)
- 1 tsp Fresh mint to taste (chopped or whole)
- 1 1 Garlic clove or powder
To make the Sicilian pepper salad you have to start from the peppers that will be cooked in the oven. Then wash them under cold running water and place them on a baking sheet lined with parchment paper. Bake in a static oven at 400F for about 1 hour.
Once the peppers are very soft, they should be left to cool down for a moment and then placed inside freezer bags or paper bags. In this way, humidity will form inside the bag which will make the cuticle detach easily.
When the peppers are cold you can remove the peduncle, the internal skin and therefore the seeds and internal filaments.
Reduce the peppers into more or less large slices, according to your tastes.
Now all that remains is to season the peppers. place the flaps inside a plate or baking dish and add extra virgin olive oil. Now pour some white wine vinegar, in the amount you prefer.
All that remains is to season with salt and add some slices of garlic if you like it.
Lastly we also add some fresh mint leaves and then mix so as to mix all the ingredients. The pepper salad is ready to bring to the table but if you want you can let it rest for an hour: imbues all the flavor of the ingredients
Raw pepper salad
This dish can also be prepared with raw peppers, if you want to avoid turning on the oven or if you prefer them in this version.
In this case, the peppers must be washed, deprived of the stem, seeds and internal filaments and then cut into strips. Season, therefore, with the ingredients of your choice, let it rest for a couple of hours and then bring it to the table.
The cooking time in the oven varies according to the peppers used but also according to your tastes. I prefer well-cooked pepper flakes, but if you want a crunchier result, cook for less time.
The pepper salad will keep for 3-4 days in the refrigerator in an airtight container.
