Versatile Capsicum/Pepper, Warm/Cold Salad

*Cue that Mariah Carey song about a hero coming along.* Can you hear it? Here’s a reminder:

Well, I happen to believe the humble capsicum/pepper is a hero. Here’s why:

• low calorie
• rich in vitamins and antioxidants
• you can eat it at various parts of its ripening process – green, yellow, red
• stacks of varieties, from the very mild to the hottest chilli (hot because of the chemical capsaicin)
• versatile enough to be eaten in a multitude of ways – raw, roasted, stir-fried, pickled, stuffed.

And it’s certainly the hero of this capsicum/pepper salad, which makes a great accompaniment – even condiment – to any type of meat or fish, or vegetable dish.

Two ways this can be done. One is with mini sweet peppers, with core removed from top. Otherwise, if using larger bell capsicums for the capsicum/pepper salad, core and deseed, then sliced reasonably thinly – at about the same size you slice your onion.

I’m still singing Mariah Carey at this point, are you?

By the way, capsicum is the scientific name for the genus. Here’s a link to a little history from the University of Oxford which mentions how chillis came to get their name. It also mentions English herbalist John Gerard, who I’ve encountered in my travels. I wrote about Gerard and sweet potato here.

For other salad ideas, here’s a light summer salad with lemon or lime dressing, and a watermelon and apple salad.

“Savory…that’s a swell word. And Basil and Betel. Capsicum. Curry. All great. But Relish, now, Relish with a capital R. No argument, that’s the best.”

-douglas in Grandma’s pantry. from “Dandelion Wine”. Author: Ray Bradbury