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Sicilian Pepper Salad

Peperoni con Aglio e Mentuccia
Sweet bell peppers, a mix of red, yellow and green, combined with a garlic and mint paste is a beloved Sicilian dish that is served as an antipasto or lunch and is an example of simple country cooking.  Add a good country loaf of bread, a glass of wine and life is good.   Serves 6


2  large red bell peppers

2  large yellow bell peppers

2  large green bell peppers

1/2 cup extra virgin olive oil

2 cloves garlic

Fine sea salt

1/2 cup packed mint leaves

3 tablespoons white balsamic vinegar


Wash and dry the peppers and place them on a baking sheet.  Roast them at 400°F until they soften and collapse and the skin begins to blister and turn black.   Time will depend on how big the peppers are.  Remove them from the oven and allow them to cool.  Any liquid from the cooking process, transfer to a bowl.

Remove the skin, core and seeds from each one in a colander set over the bowl containing the remaining cooking liquid.  Cut the peppers into 1/4 inch thick strips.  Add them to the bowl with the liquid.

Sprinkle the garlic with salt and let stand 1 minute, then mince into a paste.  Add the mint leaves and mince with the garlic.  Stir into the peppers and toss well.  Add the vinegar and salt and pepper to taste.

Allow to marinate, covered, at least 1 hour at room temperature before serving.

This recipe is featured on show 2909 – Peppers.


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