I don’t know what the price of peppers (capsicum) is like in NZ, but up here in Jerusalem they are pretty cheap and a sweet, colourful and tasty side-salad option. This is a great addition to a light meal of pita and cheese, with an omelette or as part of a mezze or antipasto table.
Ingredients:
- 4 peppers, different colours
- 1 hot pepper (optional)
- 2 garlic cloves, finely sliced
- 2–3 tbsp white wine vinegar, apple cider vinegar or lemon juice
- Pinch each of coarse salt and pepper
- Dash of olive oil
- Large pinch of fresh oregano or thyme (or herb of choice), roughly chopped
- Small amount of capers, chopped (optional)
Method:
Place washed peppers onto a baking-paper-lined oven tray and into an oven preheated to 200°C. Bake until well done (15–25 minutes). Skin will start to burn and wrinkle. Remove from oven and place into a plastic bag. Sprinkle a little coarse salt into the bag and seal the bag.
Let the peppers cool a little – enough that you can peel them without blowing on your fingers. Don’t let the peppers cool too much, though, as the skin will shrink back. Peel, remove the seeds and cut the peppers into strips. If you go for the spicy option, wear latex gloves and remove the seeds from the hot pepper. Dice the hot pepper small.
Place the pepper strips and half the diced hot pepper into a bowl. Add all of the other ingredients, mix well, taste and add more heat or salt if desired.
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