Charred peppers with peaches

4 Servings

Ingredients

Quantity Ingredient
1 large Yellow pepper
1 large Red pepper
1 tablespoon Olive oil
2 tablespoons Fresh lemon juice
½ teaspoon Ground cumin
¼ teaspoon Salt
⅛ teaspoon Ground red pepper
3 Peaches; large and ripe

Directions

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 ½-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@... (Suzan D Herskowitz) on Aug 27, 1997

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