Sautéed Pepper Salad


Enjoy this sautéed pepper salad hot or at room temperature as an accompaniment to Mexican food. Flavoured with caramelised onions and a tasty blend of spices.

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Sautéed pepper salad
Veronique van Ohmydish

Made by Véronique

Published at 2021-11-20, this recipe is for 4 people and takes 25 minutes.

Founder of Ohmydish (established 2014). Would happily spend her entire day in the kitchen. Previously worked in the hospitality industry as an independent chef and is ready and willing to help you gain confidence in the kitchen. With her easy-to-follow recipes, helpful tips, and cooking knowledge, you will be making the very tastiest dishes yourself in no time! Véronique's recipes are intended for everyone, from beginners to advanced home cooks.

Updated at: 07-07-2022

25 minutes 4 people Side dishes 109 calories p.p.
Sautéed pepper salad


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  • 1 red pepper
  • 1 yellow pepper
  • 1 green pepper
  • 1 white onion
  • 1 red onion
  • 2 cloves of garlic
  • 1 teaspoon chilli flakes
  • 2 teaspoons black peppercorns
  • 2 teaspoons dried oregano
  • 1 teaspoon salt
  • olive oil
  • splash of red wine vinegar
Sautéed pepper salad ingredients
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Kitchen equipment

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  • chef's knife
  • chopping board
  • deep frying pan with non-stick coating
  • pestle and mortar

Sautéed Pepper Salad

25 minutes 4 people Side dishes 109 calories p.p.

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Preparation – 10 minutes

Wash the red, yellow and green peppers. Cut the peppers in half and discard the seeds. Slice into long strips. Peel the white and red onions and slice into half moons.

Peel the 2 cloves of garlic and chop them as finely as possible. You can use a garlic press if that's more convenient.

Add 1 teaspoon chilli flakes along with 2 teaspoons black peppercorns, 1 teaspoon salt and 2 teaspoons dried oregano to the mortar. Grind the herbs to a fine powder.

Sautéed pepper salad
Sautéed pepper salad

Finishing the sautéed pepper salad – 15 minutes

Heat a dash of olive oil in a deep frying pan, then add the sliced peppers. Fry over low to medium heat, you don't need to toast the peppers. After a few minutes, add the onions.

Add the spice mixture to the pan and stir well. Stir the peppers occasionally for around 15 minutes, or until the onion has caramelised and the peppers are tender.

Add a dash of red wine vinegar and the finely chopped garlic. Cook this for another 2 - 3 minutes, then turn off the heat. Taste and season with more salt, if necessary. Enjoy your meal!

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Sautéed Pepper Salad: frequently asked questions

Why is the garlic only added at the last minute?

The garlic adds a lot of welcome flavour, but not when it burns. Adding the garlic last will prevent this from happening.

What can I do if I don't have a non-stick pan?

If you do not have a pan with a good non-stick coating, it is best to add more olive oil. This prevents the vegetables from sticking to the bottom of the pan and burning.

How should I serve this sautéed pepper salad?

Serve it immediately, or at room temperature. You can also make the salad a day in advance and reheat it quickly. Serve the sautéed pepper salad as a side dish to, for example, Mexican enchiladas.