Grilled Bell Peppers with Criolla Sauce

Grilled Bell Peppers with Criolla Sauce

Info

Rating
Calories
92.0
Protein
1.0
Sodium
325.0
Fat
6.0

Description

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. 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. 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. 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.

Tags

    Garlic Pepper Appetizer Side Vinegar Bell Pepper Hot Pepper Summer Grill/Barbecue Gourmet Vegan Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
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