The distinctive aroma and flavour of this salad develops during the browning of the peppers.
  The salad dressing ingredients blended with the pepper-flavoured oil make this a popular salad.

 

Heat the oil in a large pan.  Brown the peppers well on all sides until the skin starts to blister.  Remove and let cool on a large platter.  Peel off the skin.  Make a dressing with the water, vinegar, sugar and salt and pour over the peppers. A hearty salad for a barbecue.  Serve cold.

 

 

 

Translated by Rose Vetter