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Roasted Pepper Salad (Pimentos Assados)




  1. Set oven to broil or 550 degrees F.
  2. Arrange peppers on rack in broiler pan. Broil with tops about 5 inches from heat, turning frequently, until blistered on al sides, about 20 minutes.
  3. Place peppers in plastic bag; seal bag. Let stand until peppers can be peeled easily, about 20 minutes.
  4. Remove skin, stems and seeds from peppers. Cut peppers into 1/2-inch wide strips, and place in nonreactive bowl.
  5. Shake remaining ingredients in tightly covered jar; pour over peppers.
  6. Cover and refrigerate at least 4 hours.
  7. Remove from refrigerator 30 minutes before serving.

Yields 6 servings.


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