redsoxdw_
Active member
I prefer these grilled and drizzled with a little bit of dressing. I cook the peppers in the broiler until the skins blister. When the skins are blackened and cracked (about 2 to 3 minutes on each side), transfer to a big bowl and cover with plastic wrap. Let them sit for about 10 minutes. The skins will detach completely, and the peppers will be very easy to peel. Mix oil and vinegar in a small glass jar. Add the pepper juices, garlic, mustard, chili pepper, and salt and mix well. While the peppers are still warm, arrange them in a deep dish and pour the dressing over them. Partially cover the dish and let it cool, then cover and refrigerate! They're ready to serve!