Roasted pepper salad with yogurt

8 large pepper (preferably pimiento)
3-4 tablespoons creamy yogurt
3 tablespoons of vinegar
2 cloves garlic (optional)
salt and pepper

Roasted pepper salad with yogurt


Wash the peppers, place in a tray covered with baking paper (without removing the spines) and bake in preheated oven at 180 ° C for 50-60 minutes.
Occasionally turn to bake evenly on all sides.
Once roasted, place them in a covered pot for 20-30 minutes. Meanwhile they will cool slightly and will peel easier because it softens the peel.
After peeling, remove stems, clean the seeds and cut into thin strips or squares and place in a bowl.
In a separate bowl mix yogurt, vinegar, crushed garlic, and add salt and pepper to taste. Pour dressing thus obtained over the peppers and mix.
Allow to cool in the refrigerator for at least one hour before serving to combine flavors.

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