Peppers Charred in the Embers with Wasabi Vinaigrette

This wax-type chile originated in Hungary and was brought to the US in the 1930’s. Yellow chiles of several different varieties are a staple in Eastern European cuisine. These chiles can be pickled, battered and fried or used in salsas and salads.Hungarian Wax chiles have alot of flavor without the bitter aftertaste that you can get from many of the green types of chile. Try substituting some of these in your chile recipes next time.

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2 Tbsp. seasoned rice vinegar
2 Tbsp. oriental sesame oil
2 Tbsp. water
1 green onion, minced
2 tsp. wasabi paste (horseradish paste)*
1 garlic clove, minced
1/2 tsp. salt
2 large red bell peppers
2 large yellow or orange bell peppers
2 yellow Hungarian wax peppers
toasted sesame seeds

Combine the first 7 ingredients in a small bowl; whisk to blend well. Remove the grill rack from the barbecue. Prepare the barbecue (medium high heat). Rake the coals into an even layer and allow them to burn until they are just beginning to turn ash-gray.

Place the peppers directly onto the coals and cook until the peppers are blackened on all sides, turning them frequently with tongs, about 7 minutes. Transfer the peppers to a bowl and cover with plastic wrap. Cool the peppers to room temperature, then peel and deseed the peppers, cutting them into two 1″ pieces. Arrange the peppers on a platter and spoon the vinaigrette over them. Sprinkle with sesame seeds and serve.

Makes 4 to 6 servings.

*Wasabi paste is available in most Asian markets and in the specialty foods sections of most supermarkets.

Note: The vinaigrette can be prepared one day ahead. Cover and refrigerate. Bring the dressing to room temperature and whisk before using.

Recipe from Bon Appetit Magazine, July 2003.