Ingredients

• 4 orange bell peppers
• 2 medium tomatoes, finely chopped
• 1 medium white onion, finely chopped
• 1 fresh serrano chile, minced (including seeds)
• 1 large garlic clove, minced
• 1 tablespoon minced fresh flat-leaf parsley
• 2 1/2 tablespoons olive oil
• 1 1/2 tablespoons red-wine vinegar
• 1 teaspoon kosher salt

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Instructions

1. When fire is hot (you can hold your hand 5 inches above rack for 1 to 2 seconds), grill peppers on rack, turning with tongs, until skins are blackened, 10 to 12 minutes.
2. To roast peppers using a gas grill: Preheat all burners on high, then adjust heat to moderately high. Grill peppers on rack, turning with tongs, until skins are blackened, 10 to 12 minutes.
3. Preheat all burners on high, then adjust heat to moderately high. Grill peppers on rack, turning with tongs, until skins are blackened, 10 to 12 minutes.
4. Peel and sauce peppers: Transfer peppers to a large bowl and cover tightly with plastic wrap, then let stand until cool enough to handle. Peel peppers, then halve lengthwise, discarding stems and seeds. Stir together remaining ingredients, then add peppers and toss gently.
5. Transfer peppers to a large bowl and cover tightly with plastic wrap, then let stand until cool enough to handle. Peel peppers, then halve lengthwise, discarding stems and seeds.
6. Stir together remaining ingredients, then add peppers and toss gently.