Blistered Green Peppers With Sherry Vinegar

• 2 to 2 1/2 pounds sweet or mildly hot green peppers: cubanelle, Anaheim, bell or a combination
• 3 tablespoons olive oil, duck fat or bacon fat
• 2 teaspoons sherry vinegar, more to taste
• Salt
• freshly ground black pepper
• Freshly cracked coriander seeds (optional)

1. If using bell peppers, peel with a vegetable peeler.
2. Steam whole peppers for about 8 minutes, just until softened.
3. Set aside until cool enough to handle, then remove stems and seeds, working gently to limit breakage.
4. Cut peppers into large pieces and set aside to dry on paper towels.
5. (Recipe can be made up to 8 hours in advance.)
6. Just before serving, heat fat in a large skillet (not nonstick) over high heat.
7. Add peppers and stir-fry until skins blister and brown, 3 to 5 minutes.
8. Transfer to a large serving dish and sprinkle with vinegar, salt and pepper.
9. Taste and adjust seasonings.
10. If desired, sprinkle with coriander.
11. Serve immediately or at room temperature, as an appetizer or side dish.

sweet, olive oil, sherry vinegar, salt, freshly ground black pepper, freshly cracked coriander seeds

Taken from cooking.nytimes.com/recipes/1012729 (may not work)