This first recipe is an adaptation of one from Ian Winslade, formerly of many Atlanta restaurants including Bluepointe, Shout and Spice market. He just opened Buckhead Bottle Bar in June and he demonstrated this pepper salad at the Morningside Farmers Market last week.
Winslade suggests using different colored peppers, but the salad will, of course, be just as delicious with the exclusively red peppers that were in my box today. I haven’t cut into them yet, so I don’t know if they’re all sweet peppers, or if some hot ones are lurking in the bunch. Be sure to taste your peppers as you’re using them in any recipe to be sure the final result is what you expect!
Oh – and a note. There was some conversation several weeks ago about sherry vinegar. Almost every chef I’m working with these days is using it, and I was reminded that I bought mine at the DeKalb Farmers Market – I think it’s less than $2 for the bottle.