| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
St. Louis |
Post3 |
2 |
servings |
INGREDIENTS
| 1 |
|
Red bell pepper |
| 1 |
|
Yellow bell pepper |
| 1 |
|
Jalapeno pepper |
| 1 |
|
Shallot; peeled and minced |
| 1 |
tb |
Vegetable oil |
| 1 1/2 |
ts |
Balsamic vinegar |
| 1/4 |
ts |
Salt |
|
|
Ground pepper |
INSTRUCTIONS
One at a time, place red, yellow and jalapeno peppers over open flame of
stove top. Blacken on all sides, about 5 minutes per pepper. Or place all 3
peppers under broiler for about 5 minutes, until blackened. Remove peppers;
place in paper bag. Close bag and set aside for 1 hour. Using paring knife,
peel peppers, scraping away skin. Core and seed. Cut peppers into thin 1-
to 2-inch-long strips. Place in serving bowl along with shallot, oil,
vinegar, salt, and pepper to taste. Yields 2 servings.
Recipe Source: St. Louis Post-Dispatch - 09-28-1998 By Bev Bennett
Formatted for MasterCook by Susan Wolfe - vwmv81a@prodigy.com
Converted by MM_Buster v2.0l.
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