Ensalada de Pimientos "Roasted Bell Pepper Salad"

DIRECTIONS Preheat your oven to its hottest setting (broiler). Place the peppers on a baking tray and insert into the hot oven. After about 10 minutes, turn the peppers and bake until they are blistered and charred.

Remove the peppers from the oven and place them in a plastic bag. Put them in the refrigerator for 15 minutes to cool. Remove from the bags and over a small bowl, cut a hole in the bottom of 2 or 3 peppers and collect their juice.

Peel the peppers and then cut them open and remove the seeds and stem and cut them into strips. Add to the bowl you will serve them. Add the olives.

In a small container you can seal, add the juice from the peppers, the lemon juice, the honey, olive oil, salt and pepper. Shake vigorously for 20 seconds and pour over the salad.

Serve at room temperature or cold. Enjoy!