Recipe - Charred Peppers With Peaches

1 lg Yellow pepper
1 lg Red pepper
1 tablespoon Olive oil
2 tablespoon Fresh lemon juice
One half teaspoon Ground cumin
One fourth teaspoon Salt
1/8 teaspoon Ground red pepper
3 Peaches; large and ripe

1. Preheat broiler. Line broilig pan (without rack) with foil. Cut each
pepper lenghwise in half; discard stem and seeds. Arrange peppers, cut side
down, in pan. Place brioling pan in brioler 56 inches from heat soucrce
and broil peppers until charred and blistered, about 8 to 10 minutes. Wrap
foil around peppers and allow to steam at room temperature 15 minutes or
until cool enough to handle. (Alternate: put cut or sliced up peppers into pan and
broil until charred and blistered. Place peppers in a small ziplock baggie
and zip it up. Steam at room temperature.)

2. Remove peppers from foil. Peel off skin and discard. Cut peppers
lengthwise into 1/2inchwide strips.

3. In bowl, stir peppers with remaining ingredients except peaches. Cover
and refrigerate if not serving right away.

4. To serve, peel, pit, and slice peaches; stir into pepper mixture. Serve
at room temperature.

Makes about 3 cups or 4 firstcourse servings.

NOTES : Is very nice tasting with grilled, marinated chicken or fish. Can
also be served as a salad on a bed of lettuce (Boston or Bibb.)
Recipe by: Good Housekeeping Aug1997 Posted to JEWISHFOOD digest V97 #240
by sooz3@juno.com (Suzan D Herskowitz) on Aug 27, 1997