Peppers are coming in season about now...here's a nice salad that keeps well and adds a little tang to your plate.
6 large cubanelle peppers
2 Hungarian hot peppers or 4 jalapenos
1 cup seeded, cored diced tomatoes
1 cup finely diced sweet onion
1 cup chopped flat leaf parsley
2 cloves crushed garlic
1/4 cup red wine vinegar
1/2 cup extra virgin olive oil
2 tsp salt
1/2 tsp black pepper
Roast the peppers on a gas grill or on a gas stove top until they begin to blacken and blister a bit. Cover and set aside until cool.
Once cooled, peel and remove the seeds and stems.
Cut the cubanelles into a one inch dice.
Very finely dice the Hungarian hots or jalapenos until they're almost like mush.
Combine everything in a bowl and then park in the fridge for a few hours to let the flavors blend.