PEPPER SALAD
(ENSALADA DE AJIS DULCES)

6 large sweet red and green peppers, roasted*
1 large Spanish onion, thinly sliced
1 cup Greek olives
1/2 cup light-tasting olive oil
1/4 cup red wine vinegar
1 small clove garlic, pressed thru garlic press
1 scant tsp salt
1 scant tsp sugar
1 tbsp water

Place roasted pepper strips on serving dish. Cover with onion slices, separated into rings. Scatter olives over.

Combine olive oil, vinegar, garlic, salt, sugar and water in blender. Pour over salad. Cover with plastic wrap. Refrigerate at least 1 hour, no more than 4 hours.

Serve chilled. Gently toss salad before serving.

*to roast peppers:
Cut sides off in four slabs. Arrange, skin side up, on baking sheet lined with foil. Broil 6 inches from heat until skin is blackened. Wrap in foil lining. Slip off skin when cool enough to handle.