Published May 1, 1996.
We developed our roasted red pepper recipe to achieve tender but not mushy flesh, smoky flavor, and skin that would peel off easily. We found that oven broiling is clearly superior to charring over a gas burner, but took care not to overroast our peppers, or they became flabby and bitter. Once our peppers were roasted, we gave them time to cool before handling, steaming them for 15 minutes so the charred skin was easier to peel away.
In this simple salad, the cucumbers are salted to remove some of the water, which gives them a crisp texture that contrasts nicely with the tender roasted peppers.
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