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These roasted peppers are pair well with goat cheese, new potatoes, and our Tomato Salsa.

Martha Stewart Living, May 2000

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Credit: Lisa Hubbard
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place chiles over flame of a gas burner; roast until lightly charred on all sides.

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  • Transfer chiles to a bowl; cover with plastic wrap until cool enough to handle. Use a paper towel to wipe off charred skin.

  • Remove stems and seeds, and cut chiles into 1/4-inch-thick strips.

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