Ingredients

The following ingredients have 4 Servings
  • 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 teaspoons salt
  • 1/2 teaspoon black pepper

Instruction

  • Roast the peppers on a gas grill or on the 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 diced 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.