Ensalada de Chiles Asados

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Charred bell pepper saladensalada de chiles pimientos, charred bell peppers

Serves 4

6 multicolored bell peppers, rinsed, left whole
1 yellow onion, peeled, halved lengthwise
1 tbsp. flat leaf parsley leaves, chopped

Garnish: parsley sprigs

Sauce: 2 tbsp. red wine vinegar, 4 tbsp. olive oil, 1 tsp. roughly chopped garlic, kosher salt and freshly ground black pepper

Prepare the peppers. Char bell peppers on a high heat grill until skins blister and start to peel easily, about 5-8 minutes. During grilling time, turn peppers with tongs often to ensure even charring. Do not allow peppers to become too soft and mushy. After grilling, wrap the peppers in plastic and allow them to “sweat” for 5-10 minutes and then peel and julienne. Char onions and when cool, julienne.

Make the sauce. Place all the sauce ingredients in the blender and process until smooth. Taste and adjust seasonings, if necessary.

Make the salad. In a medium bowl, using a plastic spatula, toss the julienne peppers and onions with some of the sauce and the chopped parsley. Allow peppers to sit in the sauce for 20-30 minutes before serving, and garnish with the parsley sprigs.

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