Description
I propose, dear cooks, a wonderful appetizer of peppers with a delicious Vinaigrette dressing, This sauce can be used with any vegetables, salads, cold meat. The idea of this original sauce I borrowed - the canadian chef Alain Labrie. Slightly altered according to your taste and voila! Turned out very tasty and fragrant.
Ingredients
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Yellow bell pepper
10 piece
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Soy sauce
2 Tbsp
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Vegetable oil
2 Tbsp
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Soy sauce
2 Tbsp
-
Honey
1 tsp
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Vinegar
20 ml
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Vegetable oil
60 ml
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Black pepper
0.5 tsp
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Tomato
5 piece
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Onion
0.5 piece
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Red onion
0.5 piece
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Garlic
2 tooth
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Basil
6 sprig
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Melissa
4 sprig
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Dill
2 sprig
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Peppers red hot chilli
Cooking
To prepare the right ingredients.
The first time I grew these peppers are called "Turkish". Wash peppers, wipe dry. Prick on all sides with a fork. To place them in a bowl and add soy sauce TM Kikkoman light. Well rubbed in pepper sauce that it soaked in through the holes. Set aside.
To make the sauce-dressing. Mix in a bowl - Apple cider vinegar, soy sauce TM Kikkoman light, oil, honey, ground black pepper.
From tomatoes to remove skins and remove seeds and juice. Cut into small pieces.
Fold the tomatoes in a bowl and add sliced finely diced onion, finely chopped all the greens, pressed garlic,
Add the vegetables to the sauce - the dressing, mix well. To taste, optional to add salt or acid.
Preheat the pan with oil and put the peppers, fry on low heat, with the two sides under the lid until ready.
Fried the second side, the peppers slightly to pin down, I have cover from the fire pan for the microwave.
Ready the peppers to cool, laying on a paper towel. Then spread them on a plate. On top of the peppers to the sauce "Vinegret" enjoy your meal!
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