Pecheni chushki
Pecheni chushki (печени чушки): roasted peppers peeled and dressed with garlic, vinegar, oil and parsley
In September, the smell of roasting peppers drifts across every Thracian town from Plovdiv to Haskovo, as families char crates of them on special drum roasters and barbecues for the winter. The simplest way to eat them is this salad: soft, sweet, smoky peppers torn into strips and dressed with crushed garlic, wine vinegar, sunflower oil and lots of chopped parsley. It is on the table with grilled kyufte at summer lunches and with white beans in the fasting season, and it tastes even better the next day. Where most people go wrong is rinsing the peeled peppers under the tap, which washes away the smoky juices; brush off the charred skin with your fingers instead. Chef's tip: save the sweet juice that collects in the bowl while the peppers steam and whisk it into the dressing.
- Total time
- 40 min
- Difficulty
- easy
- Serves
- 4
Ingredients
- 8 long red pepperskapia type, or red bell peppers
- 3 cloves garliccrushed
- 3 tbsp red wine vinegar
- 4 tbsp sunflower oil
- ¾ tsp salt
- 4 tbsp parsleychopped
- 1 pinch sugar
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Method
0/5 doneStep 1: Heat the oven grill to high or light a barbecue. Roast 8 long red peppers close to the heat for 20–25 minutes, turning every 5 minutes, until the skins are blistered and blackened all over and the peppers slump.
25 minStep 2: Put them in a bowl, cover with a plate and leave for 10–15 minutes to steam, so the skins loosen.
12 minStep 3: Peel off the skins with your fingers, pull out the stalks and seeds and tear the flesh into wide strips. Keep the juice from the bowl.
10 minStep 4: Whisk 3 cloves garlic, 3 tbsp red wine vinegar, 4 tbsp sunflower oil, ¾ tsp salt, 1 pinch sugar and 2–3 tbsp of the pepper juice in a shallow dish.
2 minStep 5: Lay in the peppers, turn them in the dressing and scatter with 4 tbsp parsley. Leave for at least 20 minutes before serving, or chill overnight.
20 min
Nutrition per serving
- Calories
- 160 kcal
- Protein
- 2 g
- Carbs
- 13 g
- Fat
- 11 g
- Fibre
- 4 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does pecheni chushki take?
- About 40 minutes in total: 15 minutes to prepare and 25 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of long red peppers?
- Any colour of bell pepper, same amount.
- What can I use instead of garlic?
- ½ tsp garlic paste or ⅛ tsp garlic powder per clove.
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