Salad of roasted peppers in the Meskhetian





burning green pepper 1 piece
sweet pepper 3 pieces
sunflower oil 100 ml
white wine vinegar 1 h. a spoon
basil 20 grams
garlic 4 cloves
salt to taste
black pepper to taste


Cooking method:

1. The hot and sweet peppers remove seeds, pulp is cut into strips.

2. Fry the peppers on half the amount of oil.

3. The remaining oil mixed with vinegar, add chopped basil, crushed garlic, salt and pepper.

4. Pour the prepared mixture of warm roasted pepper and leave for 1-2 hours.

5. Serve the salad cold.

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