Grilled Bell Peppers with Criolla Sauce |
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Prep Time: 45 Minutes Cook Time: 0 Minutes |
Ready In: 45 Minutes Servings: 6 |
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Criolla is traditionally served as a sauce for grilled meats, but we tossed it with bell peppers as an accompaniment or side dish. If you're making this with the Spinach and Carrot Stuffed Flank Steak, grill the bell peppers before you start cooking the steak. Ingredients:
4 orange bell peppers |
2 medium tomatoes, finely chopped |
1 medium white onion, finely chopped |
1 fresh serrano chile, minced (including seeds) |
1 large garlic clove, minced |
1 tablespoon minced fresh flat-leaf parsley |
2 1/2 tablespoons olive oil |
1 1/2 tablespoons red-wine vinegar |
1 teaspoon kosher salt |
Directions:
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.
2. 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.
3. Peel and sauce peppers: 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.
4. Stir together remaining ingredients, then add peppers and toss gently.
5. Cook's notes: ·If you aren't able to grill, peppers can be roasted on racks of gas burners over high heat, turning with tongs. Or broil on broiler pan about 5 inches from heat, turning occasionally (about 15 minutes). ·Peppers in criolla sauce can be made 1 day ahead and chilled, covered. Bring to room temperature before serving.
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