Grilled Pepper Salad Recipe
Serves 4-6 people as an hors-d’oeuvre
6 green chili peppers (poblanos)
3 small tomatoes
2-3 small new onions
2-3 tablespoonfuls of vinegar and oil dressing, seasoned to taste
Grill on a low flame 6 green chili peppers of average size; turn them on all sides until the heat causes the peel to crack and the peel can be easily removed. The peel should not be left on, because it has a bitter flavor. The heat of the grilling process also softens the burning flavor of the chilis.
After having removed the seeds and membranes from the inside of the peppers, cut the peppers into a fine julienne, mixed with the vinegar and oil dressing. Add three small peeled tomatoes (with seeds pressed out), diced or cut into thin slices.
Surround the salad with very thin slices of new onion before serving.
Bon appétit !!!