Grilled Bell Peppers with Criolla Sauce

1. 1

   When fire is hot (you can hold your hand 5 inches above rack for 1 to 2 seconds), grill peppers on rack, turning with tongs, until skins are blackened, 10 to 12 minutes.

2. 2

   Preheat all burners on high, then adjust heat to moderately high.

3. 3

   Grill peppers on rack, turning with tongs, until skins are blackened, 10 to 12 minutes.

4. 4

   Transfer peppers to a large bowl and cover tightly with plastic wrap, then let stand until cool enough to handle.

5. 5

   Peel peppers, then halve lengthwise, discarding stems and seeds.

6. 6

   Stir together remaining ingredients, then add peppers and toss gently.

* Per serving · 4 servings · Values may vary.

No additional tips available.