Pecheni Chushki s Chesan (Roasted Peppers with Garlic)
One of Bulgaria's most distinctive salads - whole peppers roasted until fully blackened, peeled, then marinated overnight in garlic, oil, and vinegar - letting the peeled peppers sit in the marinade in the fridge overnight, rather than serving them right away, is what actually lets the garlic and vinegar penetrate the flesh instead of just coating the surface.
⏱ 30 min🍽 4 servings
snackvegetarianvegan
Ingredients
- •6 red bell peppers
- •3 cloves garlic, minced
- •3 tbsp olive oil
- •1 1/2 tsp vinegar
- •2 tbsp parsley, chopped
- •Salt to taste
Steps
- 1.Preheat the oven to 400°F. Char the whole peppers directly over a gas flame or roast them in the oven, turning occasionally, until the skins are fully blackened and blistered all over.
- 2.Transfer to a bowl, cover tightly, and let steam for 10-15 minutes - the trapped steam is what loosens the skins enough to peel off cleanly.
- 3.Peel off the blackened skins, then cut each pepper open and remove the seeds and core, keeping the flesh in large pieces.
- 4.Toss the peeled peppers with the minced garlic, olive oil, vinegar, and salt.
- 5.Cover and refrigerate for at least a few hours, ideally overnight - this resting time is what actually lets the garlic and vinegar penetrate the peppers, rather than just sitting on the surface.
- 6.Top with fresh parsley and serve chilled or at room temperature with bread.