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roasted Pepper Salad (pimentos Assados) 6 Large Green, Red Or Yellow Peppers (or Combination)
1/4 Cup Olive Or Vegetable Oil
1 Tablespoon White Wine Vinegar
1/2 Teaspoon Salt
1/8 Teaspoon Coarsely-ground Pepper set Oven To Broil Or 550 Degrees F. arrange Peppers On Rack In Broiler Pan. Broil With Tops About 5 Inches From Heat, Turning Frequently, Until Blistered On Al Sides, About 20 Minutes. Place Peppers In Plastic Bag; Seal Bag. Let Stand Until Peppers Can Be Peeled Easily, About 20 Minutes. remove Skin, Stems And Seeds From Peppers. Cut Peppers Into 1/2-inch Wide Strips, And Place In Nonreactive Bowl. Shake Remaining Ingredients In Tightly Covered Jar; Pour Over Peppers. Cover And Refrigerate At Least 4 Hours. remove From Refrigerator 30 Minutes Before Serving. yields 6 Servings. |
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