Roasted peppers

Roasted  peppers are probably the tastiest salad out there for me.

They are much tastier than the ones sold in the jar and are well worth the effort and time it took to make them!

Ingredients:

11 bell peppers or long red peppers

1/2 cup olive oil

Sherry vinegar or the vinegar we like

1-2 teaspoons of balsamic cream

Salt

Preheat the oven to 220°C grill.

We wash the peppers and remove the seeds and the stem if we want. I prefer not to remove them because I think that, in this way they preserve their juice. We put them on a tray  and the tray on the highest shelf in the oven. Bake the peppers for 10'-12' or until their skin begins to blacken. We turn them over and leave them for another 5-8'.

Place the roasted peppers in a bowl and cover with cling film. We leave them tightly closed for 10'. With this method they peel very easily.

We peel them and of course we keep all their juices which are delicious. Cut them into strips and place them in a bowl.

We add salt, vinegar, oil and balsamic cream.

We can keep them in the refrigerator and we can eat them as a salad or on toast.