- 1 yellow bell pepper
- 1 red bell pepper
- 3 Anaheim chili peppers (or canned green chilies)
- 3 tablespoons olive oil
- 1 tablespoon white wine vinegar
- 2 cloves garlic, pressed
- Grill the peppers over open flame until peppers are blistered. Place the peppers in a heavy-duty plastic storage bag; seal and let stand 10 minutes to loosen the skins. Peel the peppers, remove and discard the seeds, and chop the peppers.
- Combine the peppers with all other ingredients. Pour over a log of goat cheese. Serve with crostini or other sturdy crackers.