Grilled Bell Peppers With Criolla Sauce

Recipe Ingredients

4		Orange bell peppers
2		Tomatoes - finely chopped (medium)
1/2 cup	31g / 1.1oz	Finely-chopped onion
1		Fresh serrano chile - minced,
		Including seeds
1		Garlic clove - minced (large)
1 tablespoon	15ml	Minced fresh flat-leaf parsley
2 1/2 tablespoons	37ml	Olive oil
1 1/2 tablespoons	22ml	Red-wine vinegar
1 teaspoon	5ml	Kosher salt

Recipe Instructions

To roast pepper using a charcoal grill: When fire is hot (you can hold your hands 5-inches about rack for 1 to 2 seconds), grill peppers on rack, turning with tongs, until skins are blackened, 10 to 12 minutes.

To roast pepper using a gas grill: Preheat all burners on high, then adjust heat to moderately high. Grill peppers on rack, turning with tongs, until skins are blackened, 10 to 12 minutes.

Peel and sauce peppers: Transfer peppers to a large bowl and cover tightly with plastic wrap, then let stand until cool enough to handle. Peel peppers, then halve lengthwise, and cut them in strips, discarding stems and seeds.

Stir together remaining ingredients, then add peppers and toss gently.

This recipe yields 4 to 6 servings.

Source:
SARA'S SECRETS with Sara Moulton - (Show # SS-1B84) - from the TV FOOD NETWORK

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