GRILLED BELL PEPPERS WITH CRIOLLA SAUCE

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Grilled Bell Peppers with Criolla Sauce image

Criolla is traditionally served as a sauce for grilled meats, but we tossed it with bell peppers as an accompaniment or side dish. If you're making this with the [Spinach and Carrot Stuffed Flank Steak](/recipes/recipe_views/views/106568), grill the bell peppers before you start cooking the steak.

Time 45m

Yield Makes 6 servings

Number Of Ingredients 9

4 orange bell peppers
2 medium tomatoes, finely chopped
1 medium white onion, finely chopped
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

Steps:

  • When fire is hot (you can hold your hand 5 inches above rack for 1 to 2 seconds), grill peppers on rack, turning with tongs, until skins are blackened, 10 to 12 minutes.
  • 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.
  • 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, discarding stems and seeds.
  • Stir together remaining ingredients, then add peppers and toss gently.

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