Hot pepper olive salad
By VicentaLakin
An appetizer, or bread, toast, etc., can also be superb (the stinging mountains are the unopened guacamole or fruit in the Mediterranean). It is of unique taste and nutritional value and is widely applied in pizza, pasta and fish, meat, sauce and salad
Recipe Recommendations
- green pepper one
- red pepper one
- yellow pepper one
- seedless black olive 1 big
- Capparis Spinosa 1 small
- coriander 1 tree
- garlic 2 cloves
- apple cider vinegar 3 tablespoons
- salt appropriate amount
- olive oil appropriate amount
- freshly ground black pepper powder appropriate amount
- sour and salty
- mix
- three-quarters of an hour
- simple
Steps for Hot pepper olive salad
1
Prepare the required materials
2
(b) Pepper cut petals
3
Roast online to preheat 210 degrees oven for 30 minutes
4
(b) Olives, stingy hills, drying of asphalt; fragrance cut
5
A small bowl of garlic paste, a little salt, apple vinegar, and some thorny mountains with water and water
6
The roasted peppers are naturally cooled or overcooked
7
(b) Cut small pieces after tearing off the skin
8
All materials are enlarged and the salad juice is evenly mixed. (Can eat or freeze it for a few hours)