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1 large red bell pepper
Cover broiler pan with foil. Preheat broiler. Broil the peppers 4" from heat source, 15 to 20 minutes or until blackened on all sides, turning them every 5 minutes with tongs.
Remove the peppers to a paper bag, close and wait for 30 minutes. Peel, core, and seed the peppers. Cut into 1" diamond or square pieces. Place in ziploc-type bag.
Whisk remaining ingredients together in small bowl. Pour over the peppers, close bag and refrigerate at least 2 hours or even better, overnight, turning occasionally. Bring to room temperature before serving.
Poster's Notes:
Posted by Sandra Glazier, Z'L
Nutritional Info Per Serving: N/A
1 large yellow bell pepper
3 tablespoons olive oil
1 tablespoons sherry wine vinegar or white wine vinegar
1 tablespoon. capers, rinsed and drained
1 teaspoon sugar
1 clove garlic, sliced
1/2 teaspoon cumin seeds
I also make this substituting red wine vinegar and omitting the cumin and the sugar.