Tricolor Roasted Peppers

This chile pepper is often mislabeled ‘Pasilla’, which is a different pepper entirely.It is one of the most popular chiles in Mexico and has won the appreciation of many a chef worldwide because of the superior flavor it has over regular bell peppers.

They have a tough outer skin that usually requires roasting and peeling before use. These very large chile peppers are most popular in chiles rellenos recipes, but cooking with these as a substitute for bell peppers in any recipe will enhance the flavor.

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2 red bell peppers
2 yellow bell peppers
2 green bell peppers
2 poblano chiles (roasted, peeled and seeded)
1/2 cup olive oil
1/4 cup balsamic vinegar
3 Tbsp. chopped fresh basil
2 Tbsp. fresh lemon juice
2 tsp. minced garlic


Peel and seed the peppers and chiles. Cut the peppers and chiles into large triangles. Mix all the remaining ingredients in a large bowl and add the roasted peppers and chiles. Toss and season to taste with salt and pepper. Cover and chill for at least 3 hours or overnight. Bring the dish back to room temperature and serve.

Makes 8 servings.

NOTE: Serve this with Mushroom Flat breads or on its own.