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Add a photoServings: 8
Ingredients
- 6 x mixed red, yellow, and green bell peppers
- 3 med tomatoes finely minced
- 1 x fresh jalapeno - (to 2) chopped, including seeds
- 4 x garlic cloves chopped
- 2 Tbsp. chopped fresh cilantro leaves
- 2 Tbsp. extra-virgin extra virgin olive oil - (to 3)
- 2 Tbsp. red wine vinegar Kosher salt to taste Freshly-grnd black pepper to taste
Directions
- To roast peppers using a charcoal grill: When fire is warm (you can hold your hand 5 inches above rack for 1 to 2 seconds), grill peppers on rack, turning with tongs, till skins are blackened, 10 to 12 min.
- To roast peppers using a gas grill: Preheat all burners on high, then adjust heat to moderately-high. Grill peppers on rack, turning with tongs, till skins are blackened, 10 to 12 min.
- Transfer peppers to a large bowl and cover tightly with plastic wrap, then let stand till cold sufficient to handle. Peel peppers, then halve lengthwise, discarding stems and seeds.
- Stir together remaining ingredients, then add in peppers and toss gently. The peppers in can be made 1 day ahead and chilled, covered. Bring to room temperature before serving.
- This recipe yields 8 servings.
- Comments: If you aren't able to grill, peppers can be roasted on racks of gas burners over high heat, turning with tongs. Or possibly broil on broiler pan about 5 inches from heat, turning occasionally (about 15 min).
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 48g | |
| Recipe makes 8 servings | |
| Calories 40 | |
| Calories from Fat 31 | 78% |
| Total Fat 3.48g | 4% |
| Saturated Fat 0.48g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 3mg | 0% |
| Potassium 109mg | 3% |
| Total Carbs 2.18g | 1% |
| Dietary Fiber 0.6g | 2% |
| Sugars 1.17g | 1% |
| Protein 0.48g | 1% |
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