iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Cucumber and Peach Salad with Herbs

Ingredients:
1 shallot, finely chopped, Kosher salt, 1 lemon, 2 Tbsp. Katz’s Sauvignon Blanc vinegar or other white wine vinegar, 2 lb. mixed heirloom cucumbers, sliced into1/4-inch thick wedges and rounds, 1 English hothouse cucumber, halved lengthwise, sliced crosswise, Kosher salt, 2 lb. yellow peaches, sliced into 3/4-inch thick wedges, 4 oz. mild feta, crumbled, Freshly ground black pepper, Handful of basil leaves, torn if large, Handful of mint leaves, torn if large, 1 lemon, halved

Instructions:
Place shallot in a small bowl and season with a big pinch of salt. Finely grate zest from lemon into bowl; cut lemon in half and squeeze in juice. Add vinegar and toss to combine. Let sit 10 minutes.
Place cucumbers in a medium bowl and season with salt. Spoon half of vinaigrette over and toss gently to coat.
Place peaches in a serving bowl or on a platter and season with salt. Spoon remaining vinaigrette over and toss gently with your hands to coat.
Add cucumbers to peaches; toss gently again just to combine. Add feta; season with salt and pepper. Top salad with basil and mint and squeeze lemon over.
Any Way Niçoise

Ingredients:
3/4 cup extra-virgin olive oil
1/4 cup fresh lemon juice
2 Tbsp. Dijon mustard
1 tsp. honey
1 tsp. freshly ground black pepper
1 tsp. kosher salt, plus more
6 large eggs
1 lb. green beans, trimmed; asparagus, trimmed; and/or new or baby potatoes, halved if larger
4 cups halved or sliced radishes, seedless cucumbers, fennel, and/or tomatoes
3 cups shredded rotisserie chicken, oil-packed tuna, cooked salmon or steak, cooked lentils, or canned white beans or chickpeas
Olives, capers, peperoncini, pickles, or other pickled-briny ingredients (for serving)
Flaky sea salt

Instructions:
Whisk oil, lemon juice, mustard, honey, pepper, and 1 tsp. kosher salt in a medium bowl; set dressing aside.
Bring a medium pot of salted water to a boil. Carefully add eggs and cook 7 minutes. Using a slotted spoon, transfer eggs to a bowl of ice water (keep pot over high heat); chill until cold, about 5 minutes. Peel; set aside.
Meanwhile, add green beans, asparagus, or potatoes to the same pot of boiling water and cook until just tender (if you are using a combination, cook vegetables separately), 2–4 minutes for green beans or asparagus, 10–15 minutes for potatoes. Using a slotted spoon, transfer to bowl of ice water; let sit until cold, about 3 minutes. Transfer to paper towels; pat dry.
To serve, slice eggs in half and arrange on a platter with cooked and raw vegetables and protein. Top with pickled-briny ingredient(s), sprinkle with sea salt, and drizzle some reserved dressing over. Serve with remaining dressing alongside.
Do Ahead: Dressing can be made 5 days ahead; cover and chill. Eggs can be boiled and vegetables blanched 2 days ahead; cover and chill separately.
Pan con Tomate

Ingredients:
1 ciabatta loaf
3 Tbsp. extra-virgin olive oil, plus more for drizzling
2 garlic cloves, halved crosswise
2 lb. heirloom tomatoes, cored
Flaky sea salt
Freshly ground black pepper
chopped oregano
and/or oil-packed anchovy fillets (for serving; optional)

Instructions:
Preheat oven to 300°F. Holding a bread knife so it’s parallel with work surface, slice ciabatta in half lengthwise (like opening a book). Slice each piece in half lengthwise down the center, then cut each strip on a diagonal into 4 pieces (you should have 16 pieces total).
Drizzle 3 Tbsp. oil over bread and rub each piece to evenly distribute oil. Place bread on a rimmed baking sheet and bake until lightly browned and dried out, 30–40 minutes. Rub warm toast with cut sides of garlic; set aside.
Meanwhile, slice a thin round off the bottom of each tomato. Starting at cut end, grate tomatoes on the largest holes of a grater into a medium bowl until all that’s left are the flattened tomato skins. Finely chop skins and mix into grated flesh; season very generously with salt.
Spoon a generous amount of tomato sauce over each toast (you may have some left over). Let sit at least a minute or two so bread can absorb some of the juices. Drizzle with oil, sprinkle with more salt, and top as desired.
Green Goddess Crunch Sandwich

Ingredients:
1/4 cup basil
1/4 cup chopped chives
1/4 cup mayonnaise
1/4 cup plain whole-milk Greek yogurt
2 Tbsp. extra-virgin olive oil, plus more for drizzling
1 lemon, halved, divided
Kosher salt, freshly ground black pepper
1/4 English hothouse cucumber, thinly sliced
4 slices multigrain bread
1 avocado, thinly sliced
8 oz. mozzarella, sliced 1/4" thick
2 cups sprouts (such as alfalfa or broccoli)

Instructions:
Place basil, chives, mayonnaise, yogurt, and 2 Tbsp. oil in a blender. Finely grate in zest from a lemon half, then squeeze in its juice. Purée until smooth; season dressing with salt and pepper.
Place cucumber in a small bowl; squeeze in juice from remaining lemon half. Drizzle with oil, season with salt and pepper, and toss to coat.
Spread one side of each slice of bread with dressing. Divide avocado between 2 slices of bread; season with salt and pepper. Top with cucumber, mozzarella, and sprouts and close up sandwiches.
Peak-Season Slushies

Ingredients:
4 cups (1-inch pieces) fruit (such as mango, pineapple, watermelon, or honeydew), frozen
3 Tbsp. fresh lime juice
1/2 tsp. kosher salt
2 Tbsp. (or more) agave nectar or 1 Tbsp. honey or pure maple syrup
2–3 cups coconut water or water

Instructions:
Blend fruit, lime juice, salt, agave, 2 cups coconut water, and 2 cups ice in a blender on high, adding more coconut water as needed, until very smooth. Taste slushy and add more agave if desired. Divide among glasses.
Tomato-and-Cheese Cobbler

Ingredients:
2 1/2 lb. mixed heirloom tomatoes, cored, sliced 1/4" thick
1 Tbsp. plus 1/2 tsp. kosher salt
2 tsp. freshly ground black pepper
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1 1/2 cups all-purpose flour, plus more for surface
5 Tbsp. cold unsalted butter, cut into 1/2" pieces
2/3 cup buttermilk
1/4 cup finely chopped chives
4 oz. coarsely grated sharp cheddar (about 1 1/2 cups), divided
2 Tbsp. extra-virgin olive oil
6 sprigs thyme
1 large egg

Instructions:
Preheat oven to 400°F. Gently toss tomato slices with 1 Tbsp. salt in a medium bowl, then arrange in an even layer on paper towels. Let sit until most of the juices are released, about 15 minutes. Pat tomatoes dry with more paper towels.
Meanwhile, whisk pepper, baking powder, baking soda, 1 1/2 cups flour, and 1/2 tsp. salt in a large bowl to combine. Cut in butter with a pastry cutter or 2 butter knives until pea-size pieces form. Stir in buttermilk, chives, and 3/4 cup cheese with a wooden spoon until a shaggy dough forms.
Turn out dough onto a lightly floured work surface. Gently knead 2–3 times until dough just comes together, being careful not to overwork. Roll out dough to 3/4" thick. Cut with a 2" flour-dipped biscuit cutter or small glass. Transfer to a plate or baking sheet and chill until ready to use.
Pour oil into a large deep heatproof skillet or braising dish. Arrange tomato slices in even layers in pan (you’ll have about 3 layers); top with thyme. Roast until tomato juices start to bubble, 15–20 minutes.
Discard thyme sprigs. Flatten tomatoes into an even layer with a spatula, then sprinkle with remaining 3/4 cup cheese. Arrange biscuits over, spacing about 1" apart. Whisk egg and 1 Tbsp. water in a small bowl. Brush biscuits with egg wash. Bake until biscuits are golden brown and firm to the touch, 18–20 minutes. Let cool 5–10 minutes before serving.
Do Ahead: Dough can be formed into biscuits 8 hours ahead. Keep chilled.
Tomato and Walnut Pesto

Ingredients:
2 lbs cherry or small tomatoes, halved, Extra-virgin olive oil, 2 garlic cloves, roughly chopped, 3 tablespoons chopped flat-leaf parsley leaves, Zest and juice of 1/2 lemon, 1/4 teaspoon red chile flakes, 1/2 cup walnuts, toasted, 1/2 cup grated parmesan, plus more for serving, 1 lb. pasta, Handful of basil leaves, Sea salt and black pepper

Instructions:
Heat the grill to high. Place the tomatoes on a large tray and drizzle over some olive oil. Season with a big pinch of sea salt. Grill the tomatoes for 6–8 minutes, until the tomatoes have blistered and released some liquid.
In a blender or food processor, whizz up the garlic, parsley, lemon zest and red chile flakes to a fine paste. Add the walnuts and half of the tomatoes, and with the motor running, pour in 1/3 cup of olive oil in a steady stream. When combined, stir in the parmesan and season with sea salt and a good turn of black pepper.
Bring a large pot of salted water to the boil and add the pasta, stirring. Cook according to the packet instructions until al dente. Reserve 1/2cup of the pasta cooking water and drain the pasta.
Place the pasta in a large bowl and add the pesto along with a splash or two of the reserved pasta cooking water. Keep adding the cooking liquid in small amounts until the sauce coats the pasta effortlessly. Scatter over the remaining grilled tomatoes and the basil leaves.
To serve, top bowls of pasta with a generous amount of parmesan, a squeeze of lemon juice and a finishing drizzle of olive oil.
Sticky Grilled Chicken

Ingredients:
10 garlic cloves, forced through a garlic press or minced
1 Tbsp grated peeled ginger
2 tsp paprika
1 1/2 tsp ground coriander
3/4 tsp ground cumin
Rounded 1/4 tsp cayenne
1 1/2 Tbsp olive oil or vegetable oil
2 cups bottled unsweetened pomegranate juice
1 cup apricot jam (12 oz.), forced through a sieve if chunky
2 Tbsp molasses (not robust or blackstrap)
2 whole chickens (about 3 1/2 lb each)
cut into 10 serving pieces (see cook’s note below)

Instructions:
Cook garlic, ginger, spices, and 1 tsp. kosher salt in oil in a small saucepan over medium heat, stirring, until fragrant, about 1 minute. Add pomegranate juice and boil until reduced to 1 cup, 12 to 19 minutes. Remove from heat, and then add jam and molasses and stir until jam has melted. Cool (it will thicken slightly). Transfer 3/4 cup sauce to a bowl and reserve for serving.
Prepare grill for indirect heat cooking over medium hot charcoal (medium heat for gas).
Pat chicken dry and season all over with 4 tsp. kosher salt. Oil grill rack, then grill chicken (in batches if necessary) skin side down first, directly over coals (covered only if using gas grill), turning once, until browned, 4 to 5 minutes. Move to area with no coals underneath (or over turned off burner for gas) and brush with some of sauce. Continue to grill, partially covered for charcoal (covered for gas), turning and brushing with sauce occasionally, until cooked through and well-glazed, 7 to 8 minutes for breasts, 15 to 20 minutes for dark meat.
Baked Tomatoes, Peppers, and Goat Cheese with Crisped Toasts

Ingredients:
3 Tbsp finely chopped shallot
2 garlic cloves, finely chopped
4 Tbsp extra virgin olive oil, divided
1 1/2 pints grape or cherry tomatoes, halved
1/3 cup chopped piquillo peppers
8 (1/4-inch thick) rounds soft mild goat cheese
Accompaniment: toasted baguette slices or crackers

Instructions:
Preheat broiler.
Cook shallot and garlic in 3 Tbsp. oil in a 12-inch skillet over medium heat, stirring, until softened, about 2 minutes. Add tomatoes, red peppers, and 1 tsp. each kosher salt and pepper and cook, stirring, until tomatoes are softened and juicy, about 5 minutes.
Transfer mixture to a 1 1/2–2 qt shallow baking dish and arrange cheese over top and drizzle with remaining 1 Tbsp. olive oil. Broil until cheese is softened and lightly charred, 3–5 minutes.
Grilled Sweet Corn with Basil Butter

Ingredients:
1 1/2 Tbsp finely chopped basil, 1/2 tsp chopped thyme, 3/4 stick unsalted butter, softened, 8 ears corn in husks, Flaky or coarse sea salt for sprinkling

Instructions:
Stir herbs into butter and let stand at room temperature while preparing corn.
Prepare grill for direct-heat cooking over medium-hot charcoal (medium high for gas).
Pull husks back from corn, covered only if using a gas grill, turning frequently, until tender, 15 to 18 minutes.
Serve with basil butter and salt.
Late Summer Tomatoes with Fresh Herbs

Ingredients:
1 Tbsp. red wine vinegar
1 tsp. fresh lemon juice
1/4 cup extra virgin olive oil
2 lb. tomatoes (preferably heirloom), cut into wedges
2 cups small flat leaf parsley sprigs
1 cup mint leaves, torn
1/2 cup dill leaves, torn
3 Tbsp finely chopped chives

Instructions:
Whisk together vinegar, lemon juice, and 1/2 tsp. each of kosher salt and pepper, then whisk in oil in a slow stream until well-blended.
Gently toss tomatoes and herbs with vinaigrette. Season with salt and pepper.
Pecan Bourbon Baklava

Ingredients:
1 1/4 sticks unsalted butter, melted and cooled
1 lb pecans, lightly toasted (see Tips)
1/3 cup sugar
1 tsp cinnamon
9 (17 by 12-inch) sheets phyllo dough, thawed if frozen
3/4 cup mild honey (preferably acacia)
3/4 cup sugar
1/2 cup water
5 whole cloves
3 (3-inch) strips lemon zest
1/4 cup plus 2 Tbsp bourbon, divided
Accompaniments: vanilla frozen yogurt or ice cream
fresh figs and cherries

Instructions:
Preheat oven to 375 ̊F with rack in the middle. Lightly brush a 13 by 9-inch baking pan with melted butter.
Pulse pecans, sugar, and cinnamon in a food processor until finely chopped.
Cut phyllo sheets in half crosswise, forming 18 (12 by 8 1/2-inch) sheets, then arrange in 1 stack and cover with plastic wrap.
Keeping remaining phyllo covered and working quickly, place 1 sheet on a work surface and gently brush with butter. Top with another sheet and brush with butter. Continue layering until you have a stack of 6 buttered sheets. Transfer stack to the baking dish and sprinkle with one-third of the pecan mixture. Build a second stack of 3 phyllo sheets, buttering between each layer. Transfer to a baking dish sprinkle with half of remaining pecan mixture. Repeat with another stack of 3 buttered sheets and sprinkle with remaining pecan mixture. Top with a stack of 6 buttered sheets.
Score pastry with a sharp knife in quarters lengthwise, then score on a diagonal making 6 cuts about 2 inches apart to create a diamond pattern.
Bake baklava 15 minutes. Reduce oven temperature to 325 ̊F until top is golden, 40-45 minutes more.
Bring honey, sugar, water, cloves, zest, and 1/4 cup bourbon to a simmer in a small pot, stirring until sugar and honey have dissolved. Remove from heat and let stand while baklava finishes baking.
When baklava has finished baking, transfer in pan to a rack. Boil syrup until reduced to 1 1/2 cups, 3 to 5 minutes. Remove from heat and stir in remaining 2 Tbsp bourbon. Discard zest and cloves and pour hot syrup to be absorbed and flavors to develop. Cut into diamonds by cutting lengthwise into fourths, then diagonally across.
Flat Beans with Mustard Thyme Vinaigrette

Ingredients:
1 Tbsp. cider vinegar
1 tsp. Dijon mustard
1 tsp. chopped thyme
1 small garlic clove, minced
1/4 cup extra virgin olive oil
2 1/2 lb Romano (flat) beans
trimmed

Instructions:
Whisk together vinegar, mustard, thyme, garlic, and 1/2 tsp each of kosher salt and pepper, then whisk in oil in a slow stream until well-blended.
Cook beans in a large pot of well-salted boiling water until tender, 7 to 10 minutes. Drain, then toss with dressing and season with salt and pepper. Serve warm or at room temperature.
Massaged Kale with Tomatoes, Creamed Mozzarella, and Wild Rice

Ingredients:
1 small onion, cut into thin slices
2 garlic cloves, minced
Salt and freshly ground black pepper
1/4 cup white wine
1 cup wild rice, soaked overnight in 4 cups water
1 bunch (4 cups) kale, midribs stripped, well dried and cut into 1/4-inch ribbons
1 ball (8 oz) fresh mozzarella
1/4 cup sour cream
1 lemon, zest and juice
1 pint cherry tomatoes
halved

Instructions:
Heat a glug of olive oil. Sweat the onion and garlic with the salt until translucent, about 5 minutes. Add the white wine and reduce by half. Add the wild rice and the soaking liquid and cook until tender, about 45 minutes.
In a mixing bowl, sprinkle the kale with a pinch of salt. Massage the kale until it is dark green, limp, and tender in mouthfeel.
Tear the mozzarella into rough chunks. Combine with the sour cream, lemon zest and juice, a good pinch of salt, and a couple of grinds of black pepper.
When the wild rice is cooked, drain any residual liquid and let cool.
Toss the tomatoes, kale, and wild rice together with a couple glugs of olive oil and a pinch of salt. Taste and adjust the seasoning. Dot with the creamed mozzarella and serve.
Green Bean and Tuna Salad with Basil Dressing

Ingredients:
1 shallot, coarsely chopped
3 Tbsp. sherry vinegar or red wine vinegar
1 tsp. kosher salt, plus more
1 lb. green beans, trimmed
1 1/2 cups basil leaves
6 Tbsp. extra-virgin olive oil
2 Tbsp. fresh lemon juice
1 tsp. freshly ground black pepper
1 large or 2 small heads of Little Gem lettuce or romaine hearts, leaves separated
1 (14.5-oz.) can white beans, drained, rinsed
1 cup parsley leaves with tender stems
1/4 cup capers, drained
1 (6-oz.) jar oil-packed tuna
drained
flaked into pieces

Instructions:
Combine shallot, vinegar, and 1 tsp. salt in a blender jar. Let sit 5–10 minutes to lightly pickle.
Meanwhile, cook green beans in a large pot of boiling salted water until crisp-tender, about 4 minutes. Drain, then run under very cold water until cool to the touch.
Add basil, oil, lemon juice, and pepper to shallot mixture and blend until mostly smooth. Pour dressing into a large bowl. Add green beans, lettuce, white beans, parsley, and capers and toss with your hands to coat. Add tuna and gently toss to combine. Transfer salad to a platter.
Mais con Yelo

Ingredients:
4 ears of corn, kernels cut from cobs (2 1/2–3 cups), cobs reserved
3/4 cup heavy cream
1/4 cup condensed milk
1/4 cup evaporated milk
8 Tbsp. granulated sugar, divided
1 3/4 tsp. kosher salt, divided
1/4 cup plus 2 Tbsp. dark brown sugar
Cornflakes (for serving)

Instructions:
Set aside 1 cup corn kernels for the syrup. Transfer remaining kernels to a large bowl. Using the handle of a spoon or a butter knife, vigorously scape cobs over bowl to release any remaining bits of kernels and as much corn liquid as possible. Transfer kernels and liquid to a blender. Blend on high speed until liquefied as much as possible (there will still be some small chunks—that’s okay), about 1 minute. Transfer to a sheet of cheesecloth, then wring and twist bundle to release corn liquid into a medium bowl (you should have ¾–1 cup). Discard solids.
Add cream, condensed milk, evaporated milk, 2 Tbsp. granulated sugar, 3/4 tsp. salt, and 2 cups water to bowl with corn liquid and whisk to combine. Pour mixture into a 13x9" baking dish. Freeze until icy around the edges, about 30 minutes. Using a fork, scrape granita every 30 minutes until ice crystals are thick, icy, and flaky, about 2 hours. Cover tightly and freeze until ready to use.
Meanwhile, bring brown sugar, remaining 6 Tbsp. granulated sugar, remaining 1 tsp. salt, and 1 cup water to a boil in a medium saucepan over medium-high heat. Cook, stirring occasionally, until syrup is glossy and slightly thickened but still runny, 10–15 minutes. Add reserved 1 cup corn, reduce heat to medium-low, and cook, stirring occasionally, until sauce is thickened to the consistency of maple syrup and corn is cooked through, about 3 minutes. Let cool, then chill in an airtight container until ready to serve.
Divide syrup and corn among sundae glasses. Top with granita. Sprinkle with cornflakes.
Do Ahead: Granita and syrup can be made 5 days ahead. Keep granita tightly wrapped in freezer. Transfer syrup to an airtight container and chill.
Coconut Rice Pudding Pie

Ingredients:
3 cups sesame sticks (about 10 oz.)
1/3 cup granulated sugar
7 Tbsp. unsalted butter, melted
1 Tbsp. gelatin
2 cups full-fat coconut milk
2 cups heavy cream
1 cup granulated sugar, divided
1/4 cup cornstarch
1 tsp. kosher salt
3 large eggs
2 cups cooked jasmine rice
3/4 cup full-fat coconut milk
1/2 cup (packed) dark brown sugar
2 Tbsp. cold unsalted butter
1/2 tsp. kosher salt
2 cups heavy cream
1/4 cup dark rum
2 Tbsp. powdered sugar
Pinch of kosher salt
Toasted coconut flakes (for topping)
A standard 9"-diameter pie plate

Instructions:
Preheat oven to 350°F. Pulse sesame sticks and granulated sugar in a food processor until finely ground. Add butter and continue to pulse until dough sticks together when pressed with your fingertips.
Transfer to pie pan and press evenly into bottom and up sides with a flat measuring cup. Chill in the freezer until firm, about 15 minutes. Bake crust until golden brown and set, 12–15 minutes. If the crust has slouched while baking, use measuring cup to fix. Let cool.
Mix gelatin into 1/4 cup warm water in a small bowl; set aside to bloom.
Heat coconut milk, cream, and 1/2 cup granulated sugar in a large heavy saucepan over medium-high until simmering, about 4 minutes, then reduce heat to medium-low.
Whisk cornstarch, salt, and remaining 1/2 cup granulated sugar in a medium bowl. Add eggs and continue to whisk until well combined. Whisking constantly, slowly pour half of milk mixture into egg mixture to temper. Pour egg mixture back into pan, stir in rice, and bring to a boil over medium heat, stirring constantly and scraping bottom and sides of pan until thick and big bubbles are rising to the surface, about 4 minutes. Remove from heat and stir in gelatin until dissolved, then transfer to a large bowl or resealable container. Let cool slightly. Place plastic wrap directly on surface of pudding to prevent a crust from forming and chill at least 2 hours and preferably overnight.
Bring coconut milk and brown sugar to a boil in a medium saucepan over medium heat, whisking to combine. Reduce heat to medium-low and cook, stirring often with a rubber spatula, until reduced to a thick, glossy sauce, 10–15 minutes.
Remove from heat and whisk in butter and salt. Pour caramel into cooled crust and tilt to coat bottom of crust. Freeze until set, about 15 minutes.
Beat cream in a stand mixer fitted with the whisk attachment until soft peaks form, 3–4 minutes. Add rum, powdered sugar, and salt and continue to beat until stiff peaks form. Chill two-thirds (about 3 cups) of the whipped cream until ready to use. Fold remaining cream into chilled rice pudding.
Fill pie shell with pudding. Chill at least 2 hours and up to overnight. When ready to serve, re-whip rum cream until it holds stiff peaks and pile on top of rice pudding. Sprinkle with toasted coconut and slice to serve.
Fried Okra

Ingredients:
1 pound okra, trimmed and halved lengthwise, ¼ teaspoon cayenne pepper, Salt and pepper, 1 cup buttermilk, Peanut, canola, or vegetable oil, for frying, ½ cup fine white cornmeal, 2 cups rice flour

Instructions:
Place the okra in a medium bowl. Season with the cayenne and salt and black pepper. Toss with the buttermilk until well coated and let sit for 10 to 15 minutes; drain well.
Fill a large cast-iron skillet with oil to a depth of 1/2 inch. Heat over medium-high heat to 350°F.
Combine the cornmeal, rice flour, 1/2 teaspoon salt, and 1/4 teaspoon black pepper in a shallow dish. Dredge the okra in the cornmeal mixture, shaking off any excess. Working in batches to avoid crowding the skillet, add to the hot oil and fry, turning once, until golden brown, about 2 minutes per side. Drain on a crumpled brown paper bag or paper towels.
Serve immediately.
Big-Batch Marinated Bell Peppers

Ingredients:
Vegetable oil (for grill)
8 large red, yellow, and/or orange bell peppers
3/4 cup extra-virgin olive oil
1/4 cup white wine vinegar
1 Tbsp. kosher salt
1 tsp. crushed red pepper flakes

Instructions:
Prepare a grill for high heat. Clean and lightly oil grates. Grill peppers, turning occasionally, until skins are blackened and blistered all over, 15–20 minutes. Transfer to a large bowl, cover with a lid, plate, or plastic wrap, and let cool.
Remove skins and seeds from peppers; discard. Tear flesh into about 2"-wide strips. Transfer to a clean large bowl and toss with olive oil, vinegar, salt, and red pepper flakes. Let marinate at least 30 minutes.
Do Ahead: Peppers can be marinated 5 days ahead. Transfer to an airtight container and chill.