For the bell pepper salad, fry the peppers in a hot oven until the skin turns brown and cracks. Place in cold water and rub the peel well with your fingers.
Remove the seeds and cut the peppers into coarser strips. Finely chop the garlic cloves.
Mix the oil with the salt and pour over the strips of peppers mixed with the garlic.
Preparation Tip:
The bell pepper salad keeps cool and sealed for a few days.
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