Unlike ordinary bell peppers, these blackened beauties undergo a transformative process that elevates their taste to new heights. The secret lies in the art of blackening, which involves charring the peppers to perfection, creating a tantalizing smoky essence that infuses every bite.
Preparation Method: Coat and Blacken
Cooking Time: 10-12 minutes
Grill Temperature: High heat (around 450°F to 500°F or 232°C to 260°C)
- 4 large bell peppers (assorted colors for a visually stunning presentation)
- 1 cup of mayonnaise
- 2 chipotle peppers in adobo sauce (finely chopped)
- 1 tablespoon of lime juice
- 1 teaspoon of smoked paprika
- 1 teaspoon of garlic powder
- 1 teaspoon of onion powder
- Salt and pepper to taste
- Preheat your grill to medium-high heat.
- Place the bell peppers directly on the grill grates and cook for 10-12 minutes, turning occasionally, until the skin is charred and blistered.
- Transfer the blackened peppers to a bowl and cover tightly with plastic wrap. Allow them to steam for 10 minutes.
- While the peppers are steaming, prepare the chipotle mayo by combining the mayonnaise, chipotle peppers, lime juice, smoked paprika, garlic powder, onion powder, salt, and pepper in a bowl. Mix well until all the flavors meld together.
- After the steaming process, carefully remove the skin, seeds, and stems from the bell peppers. Slice them into strips and arrange them on a serving platter.
- Drizzle the chipotle mayo generously over the blackened bell pepper strips, ensuring each piece is adorned with this delectable sauce.