Roasted Red Pepper Salad

My Savta (grandmother) would make this almost every week as either an appetizer or a salad for our Friday night family dinners. It’s a no recipe kind of recipe in true grandmother style, but I’ll share some measurements because I know some of us need a little guidance!

My Savta would make this a day before because she claimed (and it’s true) that the longer you let the flavors marinate, the better it tastes. She would also always comment on how spicy the jalapeños were that week, sometimes we were in for a kick and sometimes the salad was more mild. If when you’re dicing your peppers you can smell the heat/your eyes tear up a bit, it’s a sign that your peppers are spicy so you can adjust how much you’d like to add into the salad.

INGREDIENTS:
1 16-oz jar of whole roasted red peppers, drained and sliced into ribbons (you can buy the pre-sliced ones, but I like to slice mine so I can control the sizing), alternatively, you can roast your own peppers on the stove if you’d like.
2 jalapeños, seeded and diced (protect those hands and use gloves) - leave the seeds in if you want more🔥
2 large garlic cloves, minced
1/4 lemon sliced
1/4 lemon juiced, plus more to taste
salt and pepper to taste
1/4 cup olive oil

DIRECTIONS:
Mix all of the ingredients together in one medium sized bowl. Taste and adjust seasoning and transfer to a storage container. The flavor of the lemon and jalapeno becomes more prominent the longer you let the salad sit, so you may have to taste and adjust seasoning after another hour or so.

This is great with bread dipped in hummus or tzatziki, a side to chicken, on some avocado toast, or even just with rice.

The salad will last in the fridge in an airtight container for about 4-5 days.