| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits, Vegetables | Jewish | Fruit, Main dish, Salads, Sauces and, Vegetables | 4 | Servings |
INGREDIENTS
| 1 | lg | Yellow pepper |
| 1 | lg | Red pepper |
| 1 | tb | Olive oil |
| 2 | tb | Fresh lemon juice |
| 1/2 | ts | Ground cumin |
| 1/4 | ts | Salt |
| 1/8 | ts | Ground red pepper |
| 3 | Peaches; large and ripe |
INSTRUCTIONS
1. Preheat broiler. Line broilig pan (without rack) with foil. Cut each pepper lenghwise in half; discard stem and seeds. Arrange peppers, cut side down, in pan. Place brioling pan in brioler 5-6 inches from heat soucrce and broil peppers until charred and blistered, about 8 to 10 minutes. Wrap foil around peppers and allow to steam at room temperature 15 minutes or until cool enough to handle. (Alternate: put sliced peppers into pan and broil until charred and blistered. Place peppers in a small ziplock baggie and zip it up. Steam at room temperature.) 2. Remove peppers from foil. Peel off skin and discard. Cut peppers lengthwise into 1/2-inch-wide strips. 3. In bowl, stir peppers with remaining ingredients except peaches. Cover and refrigerate if not serving right away. 4. To serve, peel, pit, and slice peaches; stir into pepper mixture. Serve at room temperature. Makes about 3 cups or 4 first-course servings. NOTES : Is very nice tasting with grilled, marinated chicken or fish. Can also be served as a salad on a bed of lettuce (Boston or Bibb.) Recipe by: Good Housekeeping Aug1997 Posted to JEWISH-FOOD digest V97 #240 by sooz3@juno.com (Suzan D Herskowitz) on Aug 27, 1997
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