Ingredients
2
tbsp seasoned rice vinegar
2
tbsp oriental sesame oil
2
tsp wasabi paste (horseradish paste)*
2
large yellow or orange bell peppers
2
yellow Hungarian peppers (also called Hungarian wax chiles or banana chiles)
Directions
1.
Combine first 7 ingredients in small bowl; whisk to blend well. (Vinaigrette can be prepared 1 day ahead. Cover and refrigerate. 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 until just beginning to turn ash-gray. Place peppers directly on coals. Cook until peppers are blackened on all sides, turning frequently with tongs, about 7 minutes. Transfer peppers to bowl; cover with plastic wrap. Cool peppers to room temperature. Peel and seed peppers, then cut into 2x1-inch pieces.
2.
Arrange peppers on platter. Spoon vinaigrette over; sprinkle with sesame seeds and serve.
3.
*Wasabi paste is available at Asian markets and in tubes in the Asian foods section of some supermarkets.
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