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Ingredientes
- 2 Tbsp. seasoned rice vinegar
- 2 Tbsp. oriental sesame oil
- 2 Tbsp. water
- 1 x green onion chopped
- 2 tsp wasabi paste see * Note
- Â Â (horseradish paste)
- 1 x garlic clove chopped
- 1/2 tsp salt
- 2 lrg red bell peppers
- 2 lrg yellow or possibly orange bell peppers
- 2 x yellow Hungarian peppers
- Â Â (also called Hungarian wax chiles or possibly banana chiles)
- Â Â Toasted sesame seeds
Direcciones
- * Note: Wasabi paste is available at Asian markets and in tubes in the Asian foods section of some supermarkets.
- Combine first 7 ingredients in small bowl; whisk to blend well. (Vinaigrette can be prepared 1 day ahead. Cover and chill. Bring to room temperature and rewhisk before using.)
- Remove grill rack from barbecue. Prepare barbecue (medium-high heat). Rake coals into even layer. Allow coals to burn till just beginning to turn ash-gray.
- Place peppers directly on coals. Cook till peppers are blackened on all sides, turning frequently with tongs, about 7 min. Transfer peppers to bowl; cover with plastic wrap. Cold peppers to room temperature. Peel and seed peppers, then cut into 2- by 1-inch pcs.
- Arrange peppers on platter. Spoon vinaigrette over; sprinkle with sesame seeds and serve.
- This recipe yields 4 to 6 servings.
- Comments: The peppers are roasted directly in the embers, but they can also be roasted on a grill rack with delicious results. Serve this as a starter, or possibly pair with grilled fish.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 64g | |
| Recipe makes 6 servings | |
| Calories 76 | |
| Calories from Fat 62 | 82% |
| Total Fat 6.94g | 9% |
| Saturated Fat 0.98g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 196mg | 8% |
| Potassium 107mg | 3% |
| Total Carbs 3.07g | 1% |
| Dietary Fiber 1.0g | 3% |
| Sugars 1.96g | 1% |
| Protein 0.52g | 1% |
