Roasted Red Pepper (Közlenmiş Kırmızı Biber)

I have been wanting to add this recipe ever since my mom said she bought red peppers from the market. Somehow she only got a chance to make it a week later and it was time. I admit, I am guilty of not following the preparation process step by step, although I am always there to photograph it on the right times. Roasted red pepper can be categorized as a side dish or an appetizer, mainly served alongside fish and rakı, which is the traditional alcoholic drink of Turkey. I am not the drinking type at all, so the reason why I like roasted red peppers is because it really is one of the best side dishes to go with fish and because they say that red food are good for the heart.


8 red bell peppers
For the sauce: 
3-4 cloves of garlic, crushed
2 tbsp olive oil
2 tbsp grape/apple vinegar 
½ tsp salt


- Place the peppers on a baking tray and roast each side for 5-10 minutes on the grill section of a preheated oven (If you like your peppers to be fleshy, do not let them blacken.)
- Let it cool for a while. Then peel the skins off by hand.
- Cut off the tops and remove all the seeds and liquid inside.
- Place the peppers in a wide dish and pour the sauce mixture over it.
- Serve it cold as a side dish or salad.

Before roasted                                                                  After roasted

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