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  • 6 capsicums
  • 1 teaspoon balsamic vinegar
  • salt

Servings: 4

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.

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