Ingredients
- 18 Diced Guernica Green PeppersIf you do have any Guernica peppers then use bell (ratio one large bell pepper to every one person)
- 3 Cloves Diced Garlic
- 1/2 Tsp Salt
- 1/2 Tsp Pepper
- 2 Tbsp Olive Oil
- 1 Tbsp Vinegar
Directions
This green pepper salad goes well along side fish dishes or sweeter dinners. The green peppers are quite sour and I tend to try not use them in casseroles or stews. I prefer to use them in salads, stuffing or sometimes in meat bakes to make a change from the plain ones.
As peppers (Speca) are one of the biggest vegetables grown in Albania you often find that they will be used in a recipe or as a side to recipe in most cases. In Albania you mainly find Guernica peppers, which can be light green or dark green, red ones are grown less but can be found on most of the little markets.
In summer, we often have this salad alongside melon, bread and qfote.
I find that a ratio of three Guernica pepper per person works well, if you do not have any then use one large bell pepper per person instead.
Steps
1 Done | Prepare the PeppersOn large baking tray with a 1 inch depth, place all the diced pepper. |
2 Done | Scatter the Garlic, Salt, Pepper and olive oil over the pepper and mix altogether. Ensure the mixture is spread out evenly on the tray. |
3 Done | CookingPlace the baking tray into the oven on 180 degrees for 30 minutes, ensuring you stir half way through. |
4 Done | ServingBefore serving drizzle some vinegar over the top - can be eaten hot or cold. |
2 Comments Hide Comments
How long will a freshly cooked batch of this keep in sealed containers in the refrigerator?
We would normally use it for 2 days only, but i would go by the look and smell – if it looks good, smells good then I would eat it 🙂