Singed red pepper salad

It's a thing. I like it. Don't know why.

And it's not just me. An acquaintance of Italian persuasion was over here and said, "This is perfect." Red pepper strips tossed in olive oil and singed on one side. The margin for satisfaction is broad from half cooked and firm to floppy so long as they have black spots.

Then pecans at the end and then little tomatoes at the very end all in the same oil and salt. A very nice balance right here, the oil and tomato, pecan with pepper, and you never see things like this. I think you'll like it too. 

I want more.