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Ensalada de pimientos asados


2 lb Sweet red peppers
2 Cloves garlic, minced
3 tablespoon Olive oil
3 tablespoon Vinegar
2 tablespoon Chopped parsley

Yield: 6 Servings

Wash and dry the peppers. Roast them in the broiler grill, turning frequently until they are charred on all sides. Remove and wrap them in a humid towel,just until they are cool enough to handle. (Peppers can also be speared on a fork and roasted over gas flame, or laid on charcoal grill, which gives a wonderful flavour.) Peel the skin from the peppers, cut out stems and remove seeds. Tear the peppers into strips and put them on a serving plate. Mix the minced garlic, olive oil, vinegar, chopped parsley, salt and pepper. Drizzle the peppers with this and toss lightly. Serve at room temperature.




STACKS, The Art of Vertical Food

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