Summary

Ingredients

• 3 bell pepper (s), green
• 3 beefsteak tomato (s)
• 1 clove garlic
• 1 tablespoon vinegar or lemon juice
• 2 tablespoon olive oil, cold-pressed, extra virgin
• 3 tablespoon vegetable oil
• 1 pinch (s) black pepper
• 1 teaspoon salt
• 0.5 teaspoon ½ sugar

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Instructions

1. Halve and core the peppers and bake with the cut surface facing down in a very hot oven (220 degrees) or grill in an electric grill until the skin becomes blistered and almost black. Place in a plastic freezer bag while still hot, close tightly and allow to cool.
2. Put tomatoes in boiling water for 1 minute, rinse immediately in cold water, peel, core and cut into 2 cm pieces. Peel the cooled peppers and cut into 2 cm pieces. Carefully mix the bell pepper and tomato pieces. Finely chop 1 clove of garlic.
3. For the sauce, whip 1 tablespoon of vinegar or 2 tablespoons of lemon juice, 2 tablespoons of olive oil and 3 tablespoons of other vegetable oil using a mixer. Stir in pepper and salt as desired, 1/2 teaspoon sugar and the garlic, mix into the vegetables and let steep for at least 1 hour.
4. Variations:
5. Season with cumin or add some finely chopped parsley. If very good olive oil is available that does not taste sharp, then only this can be used.