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1. Preheat the oven to 300. Following the directions for peppers in oil, roast and peel the peppers.
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2. Remove the stems and cut the pep pers lengthwise into quarters. Discard the seeds and cut away the white membrane. Then slice the peppers lengthwise into ˝-inch-wide strips.
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3. Pour 1 tablespoon of the oil into a shallow baking dish large enoughhold the pepper strips in one layer and tip the dish from side to side tospread the oil evenly.
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4. Arrange the pepper strips in the dish, sprinkle theonions evenly over them, and bake in the middle of the oven for 30 minor until the peppers are soft. With a rubber spatula transfer the peppers and onions to a bowl and set them aside to cool to room temperature.
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5. Meanwhile, with a mortar and pestle or in a small bowl using the back of a spoon, pound or mash the walnuts, garlic, salt and a few grin dings of black pepper to a smooth paste.
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6. Beat in the remaining ˝ cup of olive1 tablespoon at a time, and when the mixture is as smooth as possible stir in the vinegar a tablespoon at a time. Taste for seasoning.
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7. Pour the walnut sauce over the peppers and toss together gently but thoroughly. Serve at room temperature, or refrigerate for at least 4 hours and serve chilled.
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