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1. Preheat the oven to 450°. Arrange the green peppers on a rack and heat them in the oven for 10 to 15 minutes, or until the skin begins to discolor and blister.
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2. Remove them, wrap them in a damp kitchen towel and let them rest for 10 minutes. Strip off the skins with a small knife, then remove the stems, seeds and ribs, and cut the peppers into strips ¼ inch wide and about 3 inches long.
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3. Combine the vinegar, sugar, salt and pepper in a mixing bowl. Add the strips of pepper, toss them with the mixture, cover and refrigerate from 2 to 12 hours.
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4. Drain them in a sieve or colander, transfer them to a mixing bowl and add the mayonnaise. Serve on lettuce as a salad or in small dishes as an accompaniment to cold meat.
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