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Roasted Red Pepper Salad


Roasted Red Pepper Salad

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Roasted Red Pepper Salad 0 Picture


  • 12 Red Peppers
  • 1 Cup Mazola Oil
  • 1 Can Jumbo Black Olives (Drained)
  • 2 Tsp. Garlic Salt
  • 2 Tsp. Salt
  • 3 Large Cloves of Garlic Cut in Half and put on toothpicks


Servings 1


Step 1

1) Wash the red peppers.

2) Use tongs to turn the pepper to blacken on all sides. Preheat oven on High Broil. Cut pepper in half and remove the seeds. Cover a baking sheet with foil and use an old cookie sheet or folded pan. Arrange the peppers on a cookie sheet and broil turning every 15 minutes until done (about 30 minutes). Whatever technique you use to blacken the peppers, once they are done place in a covered bowl or brown paper bag. As the steam from the peppers condenses, the skin becomes easier to peel off.

3) Once the peppers have cooled, carefully peel off the blackened skin and discard. You can do this with your fingers or a sharp pairing knife. Pull or cut off the top of the pepper and squeeze gently to remove the seeds. Never rinse or wash the peppers as the water will diminish the smoky flavor.

4) Cut into nice serving size pieces.

5) Add ingredients, stir occasionally throughout the day. Refrigerate.


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