Grilled Bell Peppers with Criolla Sauce

Total Time:
45 min
Prep:
30 min
Cook:
15 min

Yield:
4 to 6 servings
Level:
Intermediate

Ingredients
  • 4 orange bell peppers
  • 2 medium tomatoes, finely chopped
  • 1/2 cup finely chopped onion
  • 1 fresh serrano chile, minced (including seeds)
  • 1 large garlic clove, minced
  • 1 tablespoon minced fresh flat-leaf parsley
  • 2 1/2 tablespoons olive oil
  • 1 1/2 tablespoons red-wine vinegar
  • 1 teaspoon kosher salt
Directions
  • 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.

  • Cook's note: If the you aren't able to grill, peppers can be roasted on racks of gas burners over high heat, turning with tongs. Or broil on broiler pan about 5-inches from heat, turning occasionally (about 15 minutes).

  • Peppers in criolla sauce can be made 1 day ahead and chilled, covered. Bring to room temperature before serving.


CATEGORIES:
View All

Cooking Tips
More Recipes and Ideas
YOU MIGHT ALSO LIKE
Loading review filters...
BROWSE REVIEWS BY KEYWORD
    Reviews
    01_Spring_Lunchoen_Spiced_Cauliflower Salad_041.tif

    Not what you're looking for? Try:

    Cauliflower-Pepper Salad

    Recipe courtesy of Food Network Kitchen