By Gigi Schulze

Though you can use our local “pedada” for this salad, paying a little bit more for those big, luscious bell peppers, can make a big difference to this salad. The bell peppers give it a distinct aroma and sweet flavor. My Mama always used these big ones, because they are more dense and therefore, mas FEEL mo everytime you chew.

MIXED BELL PEPPER SALAD
2 of each big red, green, orange & yellow bell peppers (roasted, peeled & seeded)
1/3 cup E.V. olive oil; 1/3 cup fresh lemon juice
2 large white onions (sliced lengthwise); 7 cloves garlic (minced finely & crushed)
¼ cup snipped parsley; salt & pepper (to taste)

PROCEDURE:
1.) Slice bell peppers into strips and set aside. Heat up a “sarten” and pour in the olive oil. Add your onions and cook over moderate heat, until translucent. Turn off heat.
2.) In a bowl, incorporate together the peppers, cooked onions and any leftover oil from the “sarten”. Add the crushed raw garlic, salt, pepper and lemon juice.
3.) Mix well gently, cover with cling wrap and allow to marinate for about 2 hours in the refrigerator. Stir gently occasionally and before serving, mix in the snipped parsley and drizzle a bit more of olive oil, if you wish.

TIPS:
- Serve as a salad or as a “pica-pica”.
- It’s okay to use wine vinegar instead of lemon juice. Just don’t use “tuba” vinegar, as this has its own distinct flavor.

Enjoy your Mixed Bell Pepper Salad, and a big hug from the Red Hot Mama!!!