Ethnic Recipes Cookbook
Hello world! For the past few years, I have been collecting recipes from friends, relatives, magazines and books, that I am pleased to share with you, free of charge. Please browse my site for ethnic recipes and tastes from around the world, which I am sure you will truly enjoy!
Bon A Petite!
Roasted Pepper Salad (Pimentos Assados)
6 large green, red or yellow peppers (or combination)
1/4 cup olive or vegetable oil
1 tablespoon white wine vinegar
1/2 teaspoon salt
1/8 teaspoon coarsely-ground pepper
Set oven to broil or 550 degrees F.
Arrange peppers on rack in broiler pan. Broil with tops about 5 inches from heat, turning frequently, until blistered on al sides, about 20 minutes. Place peppers in plastic bag; seal bag. Let stand until peppers can be peeled easily, about 20 minutes.
Remove skin, stems and seeds from peppers. Cut peppers into 1/2-inch wide strips, and place in nonreactive bowl. Shake remaining ingredients in tightly covered jar; pour over peppers. Cover and refrigerate at least 4 hours.
Remove from refrigerator 30 minutes before serving.
Yields 6 servings.
