- 6 large red bell peppers (about 2 pounds), quartered
- 1 or 2 whole cayenne peppers, or other smal
- Heat a large pot of water to a boil, add the red bell peppers, and blanch for 2 minutes, then drain and remove the skins from the peppers.
- Heat a cast-iron grill on medium-high and grill the blanched peppers until black marks stripe their flesh and they feel tender.
- Combine the grilled peppers with all the remaining ingredients, stirring often on medi