Ingredients
2red bell peppers
2yellow bell peppers
½tsplemon juice
¾tspanchovy paste
1½tspwine vinegar
¾tspsalt
¼tspfresh ground black pepper
¼cupolive oil
2tbspcapers,drained
Preparation
Roast the peppers over a gas flame or grill or broil them, turning with tongs, for about 10 minutes until charred all over.
When the peppers are cool enough to handle, pull off the skin. Remove the stems, seeds, and ribs. Cut the peppers lengthwise into ½-inch strips.
In a large glass or stainless-steel bowl, using a fork, stir together the lemon juice, anchovy paste, vinegar, salt, and pepper. Stir in the oil. Add the peppers and capers, and toss.
Serve and enjoy!
