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Roasted Peppers
6 to 8
servings- Difficulty
Easy
Published 1966
Ingredients
6 ⅓ cup 2
Method
Spear the stem ends of the peppers with a large fork and roast them over a gas flame until the skin is black and blistered, turning the peppers as they roast. Peel off the skin and remove the core and seeds. Do not wash the peppers. Cut them into slices.
Place the peppers in a mixing bowl and add the remaining ingredients and seasoning to taste. Refrig
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