Sides
Pecheni Chushki (Roasted Peppers with Garlic)
Ingredients
- - 6 large red peppers
- - 3 cloves garlic, minced
- - 3 tbsp sunflower or olive oil
- - 1 tbsp red wine vinegar
- - Salt, to taste
- - Fresh parsley, chopped, to garnish
Method
- Roast peppers over an open flame or under a hot grill, turning until the skins blacken all over.
- Place roasted peppers in a covered bowl to steam for 10 minutes, then peel off the skins and remove seeds.
- Slice peppers into strips and arrange on a plate.
- Dress with garlic, oil, vinegar and salt.
- Garnish with parsley and serve at room temperature.
Introduction: Roasted red peppers, peeled and dressed simply with garlic, oil and vinegar, are a common accompaniment to grilled meats and mains throughout the Bulgarian autumn pepper season.
Cultural Background: Roasted red peppers, peeled and dressed simply with garlic, oil and vinegar, are a common accompaniment to grilled meats and mains throughout the Bulgarian autumn pepper season.
Tips: Steaming after roasting makes the skins slip off easily. Let peppers rest at room temperature a while before serving for the best flavor.
Variations: Add a few slices of feta for a fuller side dish. Some households add a pinch of sugar to balance the vinegar. Naturally vegan as written.
Storage: Refrigerate in oil for up to 5 days.
Reheating: Traditionally served at room temperature or cold; not typically reheated.
Nutrition: Approx. 90 kcal, 1g protein, 7g fat, 7g carbs per serving.
FAQs:
Q: Can I roast the peppers in the oven?
A: Yes, roast at 220°C (425°F) until the skins blister and blacken, then steam and peel as usual.
Q: How long do these keep?
A: Stored covered in oil in the fridge, they keep well for about 5 days.