- 6 capsicums
- 1 teaspoon balsamic vinegar
Preparation time: less than 30 minutes
RECIPE PREPARATION Baked pepper salad:
- I baked the peppers in an oven tray, peeled them, then left them to rest in a bowl until they left a lot of juice.
- After they left their juice, I cut them in half, then thinner slices.
- I mixed them with the leftover juice, salt and balsamic vinegar.