Pepper salad/spread
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | Red peppers; cut into chunks or slices | |
| 1 | Green pepper; cut into chunks or slices | |
| 1 | large | Onion chopped |
| 1 | can | (small) sliced mushrooms or a few sliced fresh (optional) |
| Olive oil for frying | ||
| Salt | ||
| Pepper | ||
| Garlic powder or minced garlic | ||
| Cumin or cumin seeds; (optional) | ||
| A bit of basil; (optional) | ||
| 3 | Tablspoons tomato paste | |
| Sliced green olives; (optional), as much as you want, but not more than 1 cup | ||
Directions
1. If using cumin seed, fry briefly in the olive oil.
2. Add all vegetables (except olives), and fry until soft.
3. Add spices, tomato paste, and olives if using. Mix and serve or refrigerate.
This salad is good hot or cold. Shortcut: 2 bags of Birdseye (or Richfood brand) frozen Pepper Stir-Fry work well instead of the fresh peppers and onions.
Posted to JEWISH-FOOD digest by "hannah wolfish" <hwolfish@...> on Nov 18, 1998, converted by MM_Buster v2.0l.
Related recipes
- 3 pepper salad
- Bell pepper salad
- Green pepper salad
- Mediterranean pepper salad
- Pepper & bread salad
- Pepper & cucumber salad
- Pepper and bread salad
- Pepper dressing
- Pepper relish
- Pepper salad
- Pepper salad (kraus)
- Pepper salmon salad
- Pepper slaw
- Pepper spread appetizer
- Pepper-tomato salad
- Peppered olive salad
- Peppered peach salad
- Peppered salami salad
- Red pepper salad
- Sweet pepper salad