Simply Summer Roasted Pepper Salad

• 6 large cubanelle peppers
• 2 Hungarian hot peppers or 4 jalapenos
• 1 cup seeded, cored diced tomatoes
• 1 cup finely diced sweet onion
• 1 cup chopped flat leaf parsley
• 2 cloves crushed garlic
• 1/4 cup red wine vinegar
• 1/2 cup extra virgin olive oil
• 2 teaspoons salt
• 1/2 teaspoon black pepper

1. Roast the peppers on a gas grill or on the stove top until they begin to blacken and blister a bit. Cover and set aside until cool.
2. Once cooled, peel and remove the seeds and stems. Cut the cubanelles into a one inch dice. Very finely diced the Hungarian hots or jalapenos until they're almost like mush.
3. Combine everything in a bowl and then park in the fridge for a few hours to let the flavors blend.

cubanelle peppers, peppers, tomatoes, sweet onion, flat leaf parsley, garlic, red wine vinegar, extra virgin olive oil, salt, black pepper

Taken from food52.com/recipes/13553-simply-summer-roasted-pepper-salad (may not work)