Spanish pepper salad

Name: Spanish pepper salad
Yield: 1
Ingredients: Fresh or dried parsley; Freshly ground black pepper; Oregano; 0.5 tsp Salt; 1-2 clove Freshly crushed garlic; 2 Green peppers; 2 Yellow peppers; 2 Large onion; 4 tbsp Olive oil; 4 Red Peppers; 4 tbsp Spanish wine vinegar; 6 Fresh tomatoes

Salads

Cook time: 0 min.
Servings: 1

Ingredients for Spanish pepper salad

		Fresh or dried parsley
		Freshly ground black pepper
		Oregano
0.5	tsp	Salt
1-2	clove	Freshly crushed garlic
2		Green peppers
2		Yellow peppers
2		Large onion
4	tbsp	Olive oil
4		Red Peppers
4	tbsp	Spanish wine vinegar
6		Fresh tomatoes

Instructions for Spanish pepper salad

To prepare the Spanish pepper salad recipe, please follow these instructions:

Peberne FRY in the oven at 160 degrees with the head up until the skin curls. Skins and giblets removed and peberne cut into strips lengthwise with the fruit. The onions are chopped medium-fine and the tomatoes cut into small pieces and combine with the pepper strips in a bowl. The tilsmagte layer is poured over and the whole mix gently and cover with plastic wrap. Must pull in the refrigerator overnight. Served as an appetizer with small flutes.

Spanish pepper salad

Ingredients for Spanish pepper salad

Instructions for Spanish pepper salad

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