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  • Peppers red roasting: 6
  • Onion: 1
  • Olive oil
  • Vinegar: taste.
  • Garlic: taste.
  • Salt: taste.


Roast the peppers and garlic. Once baked, put them in a container, and tape them to cool.

Then, peel the peppers and cut them into strips. Add the garlic and laminated onion, cut into julienne. Finally, sprinkle everything with olive oil, vinegar and salt.

Share Recipe: Zorongollo

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