1 Put the peppers under the broiler until the skin is black and blistered, turning the peppers as they roast. Put in a paper bag until peppers are cool enough to handle. Peel off the skin and remove the core and seeds. Do not wash the peppers. Cut them into slices.
2 Place the peppers in a mixing bowl and add the remaining ingredients. Refrigerate until ready to serve.
Wine Pairing(s)
Palacio 'Glorioso Reserva'
Robert Pepi Sauvignon Blanc
Arturo Garcia 'Solar de Sael' Crianza
Ironstone Cabernet Sauvignon
Argiano Rosso di Montalcino
Sexto Terra Alta
Gabbiano Chianti Classico
Russian Hill Pinot Noir
Mason Cabernet Sauvignon
Swings & Roundabouts Shiraz
Calories From Fat 108 Total Fat 12 Calories 107 Calcium 7
Sodium 3 Vitamin A 434 Vitamin C 6
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