Grilled Bell Peppers with Criolla Sauce

Name: Grilled Bell Peppers with Criolla Sauce
Cook time: 45 minutes
Total time: 45 minutes
Yield: Makes 6 servings
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

August 20, 2004

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.

Cook's notes:

·If you aren't able to grill, peppers can be roasted on racks of gas burners over high heat, turning with tongs. Or broil on broiler pan about 5 inches from heat, turning occasionally (about 15 minutes).
·Peppers in criolla sauce can be made 1 day ahead and chilled, covered. Bring to room temperature before serving.

Recipe notes

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