Chlada felfel — grilled pepper salad
The grilled pepper salad found on every Algerian table, where crystal alcohol vinegar softens the bitterness of the charred skin.
Ingredients
- 6mild green peppers
- 3ripe tomatoes
- 2garlic cloves
- 3 tbspolive oil
- 1 tbspSIDNA crystal alcohol vinegar
- 1 tspground cumin
- salt
Method
Grill the peppers and tomatoes over high heat, turning them until the skin blackens and blisters all over.
Seal them for 10 minutes in a covered bowl: the steam lifts the skin, which then peels off with your fingertips.
Deseed, then chop roughly with a knife. Not in a blender: the texture should stay uneven.
Crush the garlic with the salt, then mix it into the vegetables with the oil, vinegar and cumin.
Rest for at least 30 minutes before serving: the acidity needs that time to settle in.
Add the vinegar once the salad has cooled to lukewarm, never while hot: heat drives off the aromas and leaves only the bite.
SIDNA products used in this recipe
Discover the vinegars and condiments that make all the difference in this recipe.
