Bell pepper salad

Half the bell peppers and the red chili pepper and remove the seeds and white membranes.

Wash and dry with kitchen paper. Cut the bell peppers in long, narrow strips and put in a sterilized (glass) jar.

Put the chopped pepper, the squeezed garlic clove, oil, vinegar, sugar, the salt, the pepper and basil in a bowl and mix all ingredients with a mixer to a coherent mixture. Pour the fluid over the bell pepper till completely covered with the oil.

Push when necessary with a spoon.

Close the jar airtight. Keep the bell pepper salad at a cold place, best in the fridge.

Serve the salad at meat or fried fish or add some spoons to lettuce.

Preservable for 3 months.