Description
It is a Spanish salad of bell peppers, baked on the coals or in the oven. It has a sweet, full-bodied, but not sharp taste. Cooking is very simple and suitable as an accompaniment to meat and fish BBQ-dishes. This is a great snack on a hot summer day!
Ingredients
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Pepper
2 piece
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Onion
1 piece
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Tomato
2 piece
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Parsley
1 coup
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Soy sauce
2 Tbsp
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Olive oil
2 Tbsp
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Balsamic
1 Tbsp
Cooking
While the head of the grill preparing the main dish, to put on the grill peppers. They will be baked for 10-15 minutes.
Peppers are ready when the skin will become black markings, and they will become soft. At home you can bake in the oven, but the smell of a campfire and smoked flavor will only trade on the coals.
Peppers should be cleaned of the charred skin (you can hold them in a sealed bag to cool, then this process will go faster). Remove the seeds and stem. Dice, cubes or long strips.
For the sauce cook the tomato puree (to scald the tomatoes, remove the skins, punching blender). Parsley and onions minced, garlic RUB, mix with mashed potatoes. Add the oil, balsamic vinegar. Instead of salt use soy sauce, which set off the flavor of smoke. Optionally, you can add a pinch of sugar.
Mix the chopped peppers with the prepared sauce. If the starter rises in the refrigerator, it will become even more aromatic and delicious.
Serve zorongollo as a self-starter with crispy toasted pita bread or pita bread, sprinkled with green onions.
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