Roasted red pepper salad

Roasted red pepper salad
  • 4 Piece red pepper
  • 2 Table spoon (tbsp) sugar
  • 1 Table spoon (tbsp) vinegar
  • 1 Tea spoon (tsp) salt
  • 2 Decilitre (dl) water

season: Summer,Autumn

occasion: 4Family, 4Holidays

origin: International



This is a fresh salad best to prepare befor serving 1-2 days. First roast the peppers in the oven on 160 Celsius degree it takes approx 15 minutes. Let it cool down and remove seeds and skin. If sou want slice it. Prepare a dressing from sugar, salt, vinegar and water and in a canning jar mold to the pepper. Put the refrigerator for a day, the flavors will come toghether. Best to serve to grilled meats.

Conversion equivalents

Officially, a US Cup is equal to 240 ml or
8 fluid ounces ½ pint or 16 tablespoon.
1 cup of
fluid onces
Fluid - water & milk 240 8.0
Butter 226 8.0
All purpose flour 125 4.4
Confectioners sugar 125 4.4
Cocoa powder 118 4.2
White sugar granulated 200 7.1
Honey, Syrup 340 12.0
Vegetable oil 218 7.7
Table salt 273 9.6
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