Red Pepper Salad
- 500 g Red peppers (sweet, cut lengthwise wide strips)
- 3 Tomatoes (chopped)
- 2 cloves Garlic (crushed)
- 1/2 tsp Pepper
- 2 tbsp Parsley (chopped)
- 3 tbsp Corn oil
- 3 tbsp Ketchup
- Salt to taste
- Take a heavy bottomed skillet and heat. Sauté red pepper for 6-8 minutes.
- In a bowl mix tomatoes, black pepper, garlic, salt and ketchup,
- As soon as peppers are cooked mix it with the tomato mixture. Refrigerate it for 30 minutes.
- Garnish with chopped parsley.