Side Pannel
Charred Peppers with Peaches
Charred Peppers with Peaches
- Recipe Submitted by ADMIN on 09/26/2007
Category: Fruit, Main Dish, Vegetables, Salads
Ingredients List
- 1 lg Yellow pepper
- 1 lg Red pepper
- 1 tb Olive oil
- 2 tb Fresh lemon juice
- 1/2 ts Ground cumin
- 1/4 ts Salt
- 1/8 ts Ground red pepper
- 3 Peaches; large and ripe
Directions
1. Preheat broiler. Line broilig pan (without rack) with foil. Cut each
pepper lenghwise in half; discard stem and seeds. Arrange peppers, cut side
down, in pan. Place brioling pan in brioler 5-6 inches from heat soucrce
and broil peppers until charred and blistered, about 8 to 10 minutes. Wrap
foil around peppers and allow to steam at room temperature 15 minutes or
until cool enough to handle. (Alternate: put sliced peppers into pan and
broil until charred and blistered. Place peppers in a small ziplock baggie
and zip it up. Steam at room temperature.)
2. Remove peppers from foil. Peel off skin and discard. Cut peppers
lengthwise into 1/2-inch-wide strips.
3. In bowl, stir peppers with remaining ingredients except peaches. Cover
and refrigerate if not serving right away.
4. To serve, peel, pit, and slice peaches; stir into pepper mixture. Serve
at room temperature.
Makes about 3 cups or 4 first-course servings.
pepper lenghwise in half; discard stem and seeds. Arrange peppers, cut side
down, in pan. Place brioling pan in brioler 5-6 inches from heat soucrce
and broil peppers until charred and blistered, about 8 to 10 minutes. Wrap
foil around peppers and allow to steam at room temperature 15 minutes or
until cool enough to handle. (Alternate: put sliced peppers into pan and
broil until charred and blistered. Place peppers in a small ziplock baggie
and zip it up. Steam at room temperature.)
2. Remove peppers from foil. Peel off skin and discard. Cut peppers
lengthwise into 1/2-inch-wide strips.
3. In bowl, stir peppers with remaining ingredients except peaches. Cover
and refrigerate if not serving right away.
4. To serve, peel, pit, and slice peaches; stir into pepper mixture. Serve
at room temperature.
Makes about 3 cups or 4 first-course servings.
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