Roasted and Bonito Pepper Salad

Roasted and Bonito Pepper Salad

At home we always have bags of roasted peppers, so that preparing a recipe like this is very convenient. We can prepare the roasted pepper and bonito salad in just 30 minutes and make it a perfect starter or first course this spring.

The most cumbersome job is roasting the peppers; That is why it is advisable once to start preparing a few jars or bags that you can use later. After when preparing the salad we can confit them, as in this case, or incorporate them naturally.

Roasted and Bonito Pepper Salad
The pretty roasted pepper salad makes a delicious starter. Having the ingredients prepared, preparing it is a breeze.

Author
Recipe type: Entrance
Rations: 3

Preparation time: 
Cooking time: 
Total time: 

Ingredients
  • 1 red pepper
  • 1 green pepper
  • 2 cloves of garlic
  • ½ large red onion
  • 5 canned bonito tacos
  • Extra virgin olive oil
  • Salt flakes

Preparation
  1. We preheat the oven at about 200º C with heat up and down.
  2. We cover a baking tray with paper and put the washed and dried peppers. We paint them with a little oil.
  3. Add a pinch of salt on top and we put in the oven for 50-70 minutes.
  4. After time we remove the tray and the cover with aluminum foil so that the vegetables sweat (then it will be easier to remove the skin from the peppers).
  5. Once the peppers are cold, we remove the skin, the seeds and the we cut into strips.
  6. At this point, we can confit the peppers over low heat in a frying pan with an oil base, 2 sliced ​​garlic cloves and a pinch of salt and sugar for 20 minutes.
  7. Once cold, we put in a source and incorporate the chopped onion and bonito.
  8. Serve with a drizzle of extra virgin olive oil and some salt flakes.

 


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