Unusual recipes

Peppers Charred in the Embers with Wasabi Vinaigrette

Peppers Charred in the Embers with Wasabi Vinaigrette

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  • 2 tablespoons seasoned rice vinegar
  • 2 tablespoons oriental sesame oil
  • 2 teaspoons wasabi paste (horseradish paste)*
  • 2 large yellow or orange bell peppers
  • 2 yellow Hungarian peppers (also called Hungarian wax chiles or banana chiles)

Recipe Preparation

  • Combine first 7 ingredients in small bowl; whisk to blend well. DO AHEAD Vinaigrette can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature and rewhisk before using.

  • Remove grill rack from barbecue. Prepare barbecue (medium-high heat). Rake coals into even layer. Allow coals to burn until just beginning to turn ash-gray. Place peppers directly on coals. Cook until peppers are blackened on all sides, turning frequently with tongs, about 7 minutes. Transfer peppers to bowl; cover with plastic wrap. Cool peppers to room temperature. Peel and seed peppers, then cut into 2x1-inch pieces.

  • Arrange peppers on platter. Spoon vinaigrette over; sprinkle with sesame seeds and serve.

Recipe by Steven Raichlen,Reviews Section

Watch the video: 1-Minute Video! WASABI VINAIGRETTE. Easy! Tasty!