GRILLED BELL PEPPERS WITH CRIOLLA SAUCE
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
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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