Garlicky Grilled Bell Peppers

By á-170456

Ingredients

• 6 mixed red, yellow, and green bell peppers
• 3 medium tomatoes finely chopped
• 1 fresh jalapeño - (to 2) minced, including seeds
• 4 garlic cloves minced
• 2 tablespoons minced fresh cilantro leaves
• 2 tablespoons extra-virgin olive oil - (to 3)
• 2 tablespoons red wine vinegar
• Kosher salt to taste
• Freshly-ground black pepper to taste

Details

Servings 8

Preparation

Step 1

To roast peppers using a charcoal grill: When fire is hot (you can hold your hand 5 inches above rack for 1 to 2 seconds), grill peppers on rack, turning with tongs, until skins are blackened, 10 to 12 minutes.

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, until skins are blackened, 10 to 12 minutes.

Transfer peppers to a large bowl and cover tightly with plastic wrap, then let stand until cool enough to handle. Peel peppers, then halve lengthwise, discarding stems and seeds.

Stir together remaining ingredients, then add 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.