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Roasted Pepper Salad (Aliño de Pimientos Asados)

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Video recipe

Ingredients

  • 2 green peppers to bake
  • 2 red peppers to bake
  • Extra virgin olive oil
  • 1 onion
  • Sherry vinegar
  • 2 hard-boiled eggs
  • 1 canned Bonito del Norte Tuna in Olive Oil
  • Salt
  • Bread Sticks

Directions

  • Roasted Pepper Salad
    • Preheat the oven at 350F
    • Remove the seeds from the peppers and wash them well. Dry completely.
    • Spread extra virgin olive oil and salt all over the peppers' surface. They should be perfectly covered.
    • Place the whole peppers on the oven tray.
    • Bake at 350 F for 25 minutes
    • Turn the peppers over and bake for 25 minutes more
    • Meanwhile cook 2 hard-boiled eggs
    • Take the peppers out of the oven, but do not let them get too cool (it's easier to peel them if hot)
    • Cut the peppers in strips
    • Keep the remaining liquid, strain it, and pour over the peppers.
    • Cut the onion into julienne and mix everything together
    • Dress with extra virgin olive oil, sherry vinegar and salt.
    • Serve the Roasted pepper salad in small individual bowls, decorate with the chopped hard-boiled egg and with the ventresca tuna.

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