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3 sweet red pepper (sometimes I mix red, yellow, and orange)
Broil peppers until charred on all sides. Put into brown paper bag. When cool enough to handle, peel peppers and remove seeds.
Cut into narrow strips, lengthwise. Sprinkle with salt. Add garlic, oil, and lemon juice. Mix well.
Check for seasoning. Chill. May be frozen. Serve at room temperature as a side dish or with French bread as an appetizer.
Poster's Notes:
Posted by Paula Miller Jacobson
Nutritional Info Per Serving: N/A
2 cloves garlic, cut in tiny pieces, but not pressed
juice of 1/2 or 3/4 lemon
2-1/2 tsp. vegetable oil (I have used olive oil too)
salt
Years ago, I took a wonderful Sephardic cooking course from a Moroccan woman named Ginette Spier. She was lovely and her recipes are delicious. I have made this red pepper salad many times, always to rave reviews.