Place the peppers on the stem, place on a baking sheet and fry in the oven at 175 degrees for about 20 minutes. Twist a few times in between so that the skin loosens better afterwards. Let it cool down a bit and peel it off, remove the core. Cut into smaller pieces, season with salt.
Marinate with the vinegar and oil in a bowl that can be closed. Chop the parsley and stir in. Let cool down properly.
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