Delicious Cooked 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"
- 6 medium banana or hot chili peppers
- 6 cloves garlic
- 3 tablespoons olive oil, for frying
- 1/4 teaspoon salt, to taste
- Chop up the garlic while heating the oil in a medium frying pan over medium heat
- When the oil is hot, add the peppers gently. They will hiss and jump. Be careful of flying, sputtering and popping oil.
- cook the peppers, turning carefully as necessary, until tender, about 10 minutes
- 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.
- chop the peppers and add the salt and garlic.
- 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.
|Calories from Fat||45|
|% Daily Value *|
|Fat 5 g||8%|
|Carbohydrates 3 g||1%|
|Protein 1 g||2%|
|* 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. .
Pepper frying essentials
A good frying pan is a must have!
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!