Easy Portuguese Roasted Green Pepper Salad

There’s something about roasted peppers that just makes everything better. Whether you’re putting together a quick dinner or just need that one simple side dish that ties the whole meal together, these roasted green peppers are always a great call. They’re super easy to make, and the result is honestly way better than you’d expect from just a handful of ingredients.

This recipe was originally made on a charcoal grill, which is honestly the best way to go, but don’t worry if you don’t have one, because the oven works just as well. All you need is some green peppers, a little olive oil, vinegar, and salt, and you’re basically done. Simple as that.

The real trick here is letting the skin get fully charred and black, and then steaming the peppers in a sealed bag so the skin just peels right off. What’s left underneath is this incredibly soft, creamy, and sweet pepper that tastes nothing like what you started with. Trust me, once you try them this way, you’ll want to make these all the time. Let’s check the recipe!

Easy Portuguese Roasted Green Pepper Salad

Servings: 4
Time: 25mins
Difficulty: Easy
Rating: ★★★★★
Print

I love me a roasted pepper salad when i was younger it used to be super common and basic, super easy to make and absolutely delicious, now it feels a bit like a delicacy only for the best occasions ;D

Ingredients

Green Peppers – 2
Vinegar – 1 Teaspoon
Olive Oil – 1 Tablespoon
Salt – A Pinch

Directions

Start by slightly opening the top of the bell pepper and adding a pinch of coarse salt inside (this will season the pepper from the inside).

Place the bell peppers over a grill, flame, or in a hot oven at 200ºC (390ºF) and grill them.

When they are well grilled, the skin will be very black. Remove them and place them in a plastic bag and seal the bag. This will create steam and release the skin from the fleshy interior of the pepper. Leave them in the bag until cool.
Then remove them from the bag, peel off the skin (it should come off easily), and if necessary, wash the pepper a little if any pieces of skin don’t come off.
Finally, slice the bell peppers into strips and season everything with vinegar, olive oil, and a pinch of salt. Ready to serve! Enjoy!

Notes & Tips: Btw the classic proportion for a vinaigrette is 3 to 1, that is 3 of olive oil for 1 of vinegar, or 3 spoons of olive oil to 1 spoon of vinegar.

Coarse salt works best here. When you drop it inside the pepper before grilling, it dissolves slowly into the flesh as it cooks and seasons it from the inside. It’s a small step that makes a big difference.

Don’t be afraid of the black skin. A lot of people panic when they see how charred the peppers get, but that’s exactly what you want. The more evenly charred, the easier the skin will peel off and the better the flavor underneath.

The bag trick is not optional. Sealing the hot peppers in a plastic bag right away is what makes peeling so effortless. Even a tight bowl covered with plastic wrap will work if you don’t have a bag handy, as long as the steam stays in.

They’re perfect in a salad like this, but also incredible in sandwiches, wraps, pasta, bruschetta, or just alongside some crusty bread and cheese. Once you have a batch ready in the fridge, you’ll find yourself throwing them into pretty much everything.

Store leftovers in an airtight container in the fridge with a little extra olive oil drizzled on top. They keep well for up to three days.

This recipe for Easy Portuguese Roasted Green Pepper Salad was originally created on BakeAfter.com. Esta receita de Pimentos Verdes Assados foi publicada em português no Iguaria.com.