As requested by HouseHomey This is an adapted recipe, not original. But I can't recall the original source.
4 red, yellow and/or orange bell peppers
3 Tbl extra virgin olive oil
1 Tbl white balsamic vinegar (or red wine vinegar if you can't find white balsamic)
2 Tbl orange juice
2 Tbl lemon juice
2 Tbl italian parsely, chopped
1 Tbl garlic, chopped finely
1/2 tsp cumin
1/2 tsp kosher salt
1/2 tsp ground black pepper
1/4 tsp hot sauce
Grill the peppers over high hear until the skins are charred all over. Put the peppers in a bowl and cover with plastic cling wrap so they will steam to loosen the skins. Once cool, peel away the charred skins from each pepper. Cut off the tops of the peeled peppers and carefully remove the core and seeds. Slice the peppers lengthwise into 1/4 inch strips.
Combine the remaining ingredients in a large bowl and whisk well to blend.
Add the pepper strips and mix well.
Best used the day you make it, but it will store in the refrigerator for a week or so.
Here is a picture of the peppers served over grilled black sea bass.
4 red, yellow and/or orange bell peppers
3 Tbl extra virgin olive oil
1 Tbl white balsamic vinegar (or red wine vinegar if you can't find white balsamic)
2 Tbl orange juice
2 Tbl lemon juice
2 Tbl italian parsely, chopped
1 Tbl garlic, chopped finely
1/2 tsp cumin
1/2 tsp kosher salt
1/2 tsp ground black pepper
1/4 tsp hot sauce
Grill the peppers over high hear until the skins are charred all over. Put the peppers in a bowl and cover with plastic cling wrap so they will steam to loosen the skins. Once cool, peel away the charred skins from each pepper. Cut off the tops of the peeled peppers and carefully remove the core and seeds. Slice the peppers lengthwise into 1/4 inch strips.
Combine the remaining ingredients in a large bowl and whisk well to blend.
Add the pepper strips and mix well.
Best used the day you make it, but it will store in the refrigerator for a week or so.
Here is a picture of the peppers served over grilled black sea bass.
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