Peppers Charred In The Embers With Wasabi Vinaigrette

Peppers Charred In The Embers With Wasabi Vinaigrette
Peppers Charred In The Embers With Wasabi Vinaigrette

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 2

    tablespoons seasoned rice vinegar

  • 2

    tablespoons oriental sesame oil

  • 2

    tablespoons water

  • 1

    green onion minced

  • 2

    teaspoons wasabi paste see * Note (horseradish paste)

  • 1

    garlic clove minced

  • 1/2

    teaspoon salt

  • 2

    large red bell peppers

  • 2

    large yellow or orange bell peppers

  • 2

    yellow Hungarian peppers (also called Hungarian wax chiles or banana chiles)

  • Toasted sesame seeds

Directions

* Note: Wasabi paste is available at Asian markets and in tubes in the Asian foods section of some supermarkets. Combine first 7 ingredients in small bowl; whisk to blend well. (Vinaigrette can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature and rewhisk before using.) Remove grill rack from barbecue. Prepare barbecue (medium-high heat). Rake coals into even layer. Allow coals to burn until just beginning to turn ash-gray. Place peppers directly on coals. Cook until peppers are blackened on all sides, turning frequently with tongs, about 7 minutes. Transfer peppers to bowl; cover with plastic wrap. Cool peppers to room temperature. Peel and seed peppers, then cut into 2- by 1-inch pieces. Arrange peppers on platter. Spoon vinaigrette over; sprinkle with sesame seeds and serve. This recipe yields 4 to 6 servings.

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