Yield: 2 servings
|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|
|\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@...
Converted by MM_Buster v2.0l.