Ingredients
- 6 large red bell peppers
- Extra-virgin olive oil
- Kosher salt and freshly ground black pepper
- 1 medium onion
- 6 vine-ripe tomatoes
- 4 garlic cloves
- 1 handful fresh flat-leaf parsley
- 3 tablespoons red wine vinegar
Directions
Preheat an outdoor charcoal grill to medium-high. Rub the peppers with oil and season them with salt and pepper. Place the peppers directly on the grill and roast for 10 minutes, turning periodically with tongs, so they are really charred and blistered on all sides. Put the peppers into a bowl, cover with plastic wrap, and steam for about 10 minutes to loosen the skins. Pull out the cores of the red peppers and remove the seeds. Peel the blackened skins and tear the peppers into strips; put them on a serving platter.
Put the onion, tomatoes, garlic, and parsley on a cutting board; chop everything up into bite-size pieces and swipe the mixture into a bowl; season generously with salt and pepper. Pour in the vinegar and oil, mix well to incorporate the ingredients. Taste and adjust seasonings as needed. Pour the salsa over the roasted red peppers and serve at room temperature with beef or other dishes.











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By lcbutler61_5563887
Florence, SC
on June 16, 2006
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I loved making this dish. I was jumping up and down when it actually looked like the one on television and even happier when it tasted great. I did leave out the red wine vinegar because I'm new to a lot of the flavorings used in theses recipes and I do not drink nor do I cook with alchohol, by choice really nothing against anyone who does or anything. However, even without it the dish was INCREDIBLE. P.S. I don't really know what is in red wine vinegar anyway so I figure, best not to take chances.
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