- 2 red bell peppers
- 2 yellow bell peppers
- 1/2 teaspoon lemon juice
- 3/4 teaspoon anchovy paste
- 1 1/2 teaspoons wine vinegar
- 3/4 teaspoon salt
- 1/4 teaspoon fresh-ground black pepper
- 1/4 cup olive oil
- 2 tablespoons drained capers
- Roast the peppers over a gas flame or grill or broil them, turning with tongs, until charred all over, about 10 minutes. When the peppers are cool enough to handle, pull off the skin. Remove the stems, seeds, and ribs. Cut the peppers lengthwise into 1/2-inch strips.
- In a large glass or stainless-steel bowl, using a fork, stir together the lemon juice, anchovy paste, vinegar, salt, and pepper. Stir in the oil. Add the peppers and capers and toss.