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
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.
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