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| Green Pepper Salad
(Parve) 15 large green peppers 1 cup olive oil 4 large onions, sliced salt to taste 4 1/2 lb. (2 kilos) firm ripe tomatoes, peeled and sliced 1 cup vinegar Cut each pepper in half, remove the seeds and pith, rinse well and then cut each half in lengthwise quarters. In a heavy saucepan combine the oil, sliced onions, peppers and salt to taste. Over this mixture place the tomatoes. Cover the pan and simmer over a low flame for 1 1/2 hours, stirring occasionally. About 15 minutes before removing from the flame add the vinegar mixed with 2 Tbsp. of water. Remove from the flame and let cool. Refrigerate. Serve cold. Posted to http://groups.yahoo.com/group/Jewish_Cuisine/ By gabriella_kapsaski@� |