Red Pepper Salad

Serves 8

This recipe combines two staples of the Bulgarian table—sweet pepper salad and beans stewed in tomato sauce—into one dish that can be served hot or cold. Big hunks of sweet red peppers are caramelized in a pan with onions, vinegar, grated carrots, and a bit of sugar. When the peppers are fully cooked, everything is pulsed in a food processor so that it comes together but is still very chunky—this is not a smooth puree. Red Pepper Salad can be served as a dip, or eaten by itself as a salad: I like to fold in cooked white beans. Heated, it’s a great accompaniment to Bulgarian Kebabs (see recipe). To serve it cold, bump up the vinegar and sugar a bit so that it tastes really vibrant. The cilantro is completely non-traditional, but I like the contrast to the sweet and sour flavors of the salad.

• ¼ cup olive oil
• 2 cups chopped onions
• 1 tablespoon sweet paprika
• 1 tablespoon red wine vinegar
• 5 cups roughly chopped red bell peppers (about 4 large)
• 1 cup peeled, grated carrots (about 2 carrots)
• ½ bunch cilantro (½ cup chopped)
• 1 tablespoon sugar
• ¼ teaspoon kosher salt
• 1 cup cooked white beans (optional)
• 2 tablespoons chopped fresh chives or garlic scapes

● Warm the oil in a large skillet over medium heat. Add the onions and cook, stirring occasionally, until softened but not browned, about 10 minutes. Add the paprika and stir, cooking for another minute. Add the vinegar and red peppers and continue cooking until the peppers are very tender, about 10 minutes. Add the carrots, chopped cilantro, sugar, and salt and stir to combine.

● Transfer the mixture to a food processor and pulse until coarse. Stir in the white beans, if you like. Serve hot or chilled. Before serving, top with the chives or scapes and the remaining cilantro leaves.