RCI-SN.003.0197.001
Pepper Appetizer
This recipe came from an estate sale. It was obtained when the family collection was purchased from the Burnett Estate in Terrell, Texas in 1981.
Prep15 min
Cook0 min
Total15 min
Servings4
Difficultybeginner
Ingredients
- Green or red peppers12 unit
- 3 Cups
- 1 Cup
- 1 Tablespoon
- pickling onions1 Cuppeeled
Method
1
Select firm, fresh peppers and rinse them thoroughly under cold running water to remove any dirt or debris.
2 minutes
2
Pat the peppers dry with a clean kitchen towel or paper towels to ensure the dressing adheres properly.
1 minutes
3
Slice the peppers into thin, even strips or rings, removing the stems, seeds, and white membranes as you work.
5 minutes
4
Arrange the sliced peppers in a single layer on a serving plate or in a shallow bowl.
1 minutes
5
In a small bowl, combine salad oil and vinegar in a ratio of approximately 3 parts oil to 1 part vinegar, then whisk together until emulsified.
2 minutes
6
Add a pinch of salt to the vinaigrette and whisk once more, tasting and adjusting the seasoning as needed.
1 minutes
7
Drizzle the prepared vinaigrette evenly over the sliced peppers, ensuring all pieces are lightly coated.
1 minutes
8
Allow the dressed peppers to rest at room temperature for a few minutes before serving so the flavors can meld together.
5 minutes