Yield: 2 servings
Measure | Ingredient |
---|---|
1 \N | Red bell pepper |
1 \N | Yellow bell pepper |
1 \N | Jalapeno pepper |
1 \N | Shallot; peeled and minced |
1 tablespoon | Vegetable oil |
1½ teaspoon | Balsamic vinegar |
¼ teaspoon | Salt |
\N \N | Ground pepper |
One at a time, place red, yellow and jalapeno peppers over open flame of stove top. Blacken on all sides, about 5 minutes per pepper. Or place all 3 peppers under broiler for about 5 minutes, until blackened. Remove peppers; place in paper bag. Close bag and set aside for 1 hour. Using paring knife, peel peppers, scraping away skin. Core and seed. Cut peppers into thin 1- to 2-inch-long strips. Place in serving bowl along with shallot, oil, vinegar, salt, and pepper to taste. Yields 2 servings.
Recipe Source: St. Louis Post-Dispatch - 09-28-1998 By Bev Bennett Formatted for MasterCook by Susan Wolfe - vwmv81a@...
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