Grilled Bell Peppers With Criolla Sauce Recipes

Steps:

• In a medium bowl, combine the onion, bell pepper, serrano chile, lime juice and cilantro, and mix well. Season to taste with salt.

Steps:

• Take several bell peppers, cleaned of the stems and seeds. Cut into strips lengthwise. These can be four to six depending on the size of the peppers and your preference.
• Season LIGHTLY with salt and freshly ground black pepper.
• Brush both sides of the strips with good olive oil.
• Place skin side down on hot grill, until skin blisters and peppers soften (3-8 minutes depending on grill). You can let the skin brown a bit if desired.
• Turn peppers and grill until inner side is done (about half the time of the skin side -- 2-4 minutes).
• Try this with different color peppers. Maybe add a few green onions.
• Try this with Anaheim peppers -- Very good!
• Try adding sliced zucchini, too.

Steps:

• 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.
• Preheat all burners on high, then adjust heat to moderately high. Grill peppers on rack, turning with tongs, until skins are blackened, 10 to 12 minutes.
• Transfer peppers to a large bowl and cover tightly with plastic wrap, then let stand until cool enough to handle. Peel peppers, then halve lengthwise, discarding stems and seeds.
• Stir together remaining ingredients, then add peppers and toss gently.