Charred Peppers
Photo: Carolina Ayala / Contributor
It’s not very often that I bring you a 5-minute recipe, but this is one of them. Sweet peppers bursting with flavor are in season right now and they don’t need much help. Flame them slightly over an open fire or broil them just enough to get some color then drizzle this quick sauce over and enjoy them warm or at room temperature. No need to peel them except removing the burnt parts, this way you get to ingest more of the fiber. Leftovers can be added to salads, rice or stir fries. Of course, you can amp them up by adding dollops of chevre or yogurt after you add the sauce.