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Delicious Cooked Pepper Salad

Updated on December 8, 2013
ready to add the garlic and seasoning!
ready to add the garlic and seasoning!
5 stars from 2 ratings of roated pepper salad

One of my Favorite Pepper Recipes

The following recipe is one of my favorite. The adapted one actually as I don't have too much tolerance for very spicy foods. When I first joined the family, they didn't make the adapted one but as more and more of us "outlaws" joined the family and more and more kids were born, we added the mild version to the menu. We even made a blend of the two for those who like their spice a bit "watered down"

Cook Time

Prep time: 15 min
Cook time: 20 min
Ready in: 35 min
Yields: 6-10 people

Ingredients

  • 6 medium banana or hot chili peppers
  • 6 cloves garlic
  • 3 tablespoons olive oil, for frying
  • 1/4 teaspoon salt, to taste

Instructions

  1. Chop up the garlic while heating the oil in a medium frying pan over medium heat
  2. When the oil is hot, add the peppers gently. They will hiss and jump. Be careful of flying, sputtering and popping oil.
  3. cook the peppers, turning carefully as necessary, until tender, about 10 minutes
  4. cool off the peppers and remove the skin. I usually put my hands in a plastic grocery bag, pull off the the stem and gently slide the skin down. It may take a few times.
  5. chop the peppers and add the salt and garlic.
  6. This recipe and preparation is not for the fainthearted. You should wear gloves when making this because your hands will burn like you won't believe. Be careful not to touch your eyes. I've done it, it hurts.
Nutrition Facts
Calories 61
Calories from Fat45
% Daily Value *
Fat 5 g8%
Carbohydrates 3 g1%
Protein 1 g2%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

Interesting things to know about peppers

If you want to make a mild version, substitute the hot peppers for sweet peppers. The medium version would be a blend of the two. The hottest part of the pepper is where the seeds are concentrated the most so if you like it hot, don't clean out the seeds. Remove the stem but not the top of the pepper. There will be some more pepper salads in the next couple of hubs. They make a great side dish and if you make enough, they taste great on sandwiches. Although Miriam likes to freeze them, I am not a fan of their consistancy once defrosted. .

And they all look just the same....

On Fridays in our village, everyone would be preparing for Shabbat, the Sabbath. Being the creatures of habit they were, they all prepared basically the same meal. This was another thing to love about our village, as different and individual as most of the people were, there was also the comfort that tradition brings. You could count on the delicious aromas of an amazing sabbath meal every FridayThere were only some slight differences based on etnicity or personal traditions. After getting my meal Sabbath meal started, I would walk down to Miriam's house to help her and have a little breakfast, of course! I have an overwhelming memory of the the rich and special smell of peppers roasting in oil as I passed each of our neighbors houses on the way to hers!

Comments

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    • carol7777 profile image

      carol stanley 4 years ago from Arizona

      We barbecue peppers similarly. We love them with lots of garlic and your ingredients, I like them milder and my husband always throws a few hot ones. Good recipe and I love the garlic.

    • btrbell profile image
      Author

      Randi Benlulu 4 years ago from Mesa, AZ

      I know, right?! As long as I don't have to go anywhere near people, I love it too! Thank you so much Carol for your unending support.

    • billybuc profile image

      Bill Holland 4 years ago from Olympia, WA

      Peppers and garlic! Sign me up! Great recipe and one I will actually try. :)

    • btrbell profile image
      Author

      Randi Benlulu 4 years ago from Mesa, AZ

      Come on over. I'll make you guys some!

    • Claudia Tello profile image

      Claudia Tello 4 years ago from Mexico

      Yummy! I´d go for the spicy version and, as you said, condiment with it almost anything! I can feel all the flavors in my mouth already... Your hot pepper salad will come handy now that I am turning more and more into vegetarianism.

    • btrbell profile image
      Author

      Randi Benlulu 4 years ago from Mesa, AZ

      Thank you, Claudia for visiting, for reading and your warm comments. There are some great eggplant salads you might like, too.

    • Mhatter99 profile image

      Martin Kloess 4 years ago from San Francisco

      Go, go, go, rah, rah, rah. and thanks for the recipe while you're at it.

    • btrbell profile image
      Author

      Randi Benlulu 4 years ago from Mesa, AZ

      Lol, Mhatter, thank you so much for the cheers! Enjoy!

    • Eiddwen profile image

      Eiddwen 4 years ago from Wales

      Mmmm another addition for that ever expanding recipe book of mine.

      Enjoy your day.

      Eddy.

    • btrbell profile image
      Author

      Randi Benlulu 4 years ago from Mesa, AZ

      Thank you, Eddy! Although I don't eat these myself, I love to cook them and I love the way they smell! Enjoy your day as well!

      Randi

    • vespawoolf profile image

      vespawoolf 4 years ago from Peru, South America

      What a delicious recipe! I happen to love hot peppers as long as they're flavorful and not overly hot. You're so right about using gloves or plastic bags to protect yourself. I handled some chiles yesterday and my hands still burn! Thank you for sharing.

    • btrbell profile image
      Author

      Randi Benlulu 4 years ago from Mesa, AZ

      Thank you, Vespa! So nice to see you! Thank you for reading and your comments! Yes, I learned about the gloves the hard way!

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