Charred Peppers with Peaches

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Charred Peppers with Peaches Ingredients

1 lg Yellow pepper	1/2 ts Ground cumin
1 lg Red pepper	1/4 ts Salt
1 tb Olive oil	1/8 ts Ground red pepper
2 tb Fresh lemon juice	3 Peaches; large and ripe

Instructions for Charred Peppers with Peaches

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

Main Ingredient: PepperCuisine: Uncategorized

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