Mixed Pepper Salad

1. 1

   Preheat the broiler.

2. 2

   Place peppers on a broiler pan and place under the broiler, turning occasionally, until the skins become blackened (about 15-25 minutes).

3. 3

   Remove from the oven and place in a paper bag or cover with foil until cool enough to handle.

4. 4

   Using a sharp knife, peel off and dispose of the charred skins.

5. 5

   Core and seed the peppers.

6. 6

   Cut each pepper into 8-10 long strip; place in a bowl.

7. 7

   In a small bowl stir together the oil and garlic.

8. 8

   Seed and stem the pepperocinis, slice into thin rounds and stir into the oil.

9. 9

   Pour oil mixture over the peppers, toss, cover and refrigerate until chilled.

10. 10

    Refreshing with grilled or broiled meats.

* Per serving · 4 servings · Values may vary.

No additional tips available.