Roasted Pepper Salad
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 deg 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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