Active time: 25 min Start to finish: 1 1/2 hr
Cooks' note:
• Peppers can marinate, covered and chilled, up to 3 days.
Recipe information
Yield
Makes 6 servings
Ingredients
3 large red bell peppers (2 lb total)
1 tablespoon pomegranate molasses or high-quality balsamic vinegar
1 tablespoon fresh lemon juice
1/2 teaspoon salt
1/2 teaspoon ground cumin
Preparation
Step 1
Lay peppers on their sides on racks of gas burners and turn flames on moderately high. Roast, turning frequently with tongs, until skins are blackened, 5 to 8 minutes. (Or broil on rack of a broiler pan about 4 inches from heat, turning frequently, 15 to 20 minutes.)
Step 2
Transfer to a bowl, then cover and let steam 10 minutes. Peel peppers and discard stems and seeds. Cut lengthwise into 1-inch-wide strips.
Step 3
Whisk together remaining ingredients in a bowl and add peppers, tossing to coat. Marinate at room temperature, tossing occasionally, at least 1 hour.
