Cut the peppers in halves or thirds and remove all seeds and
membrane
Rotate in the Flat Standard Basket in the Pause to
Sear mode with the skin side facing the heating element, until
skins are blackened, about 15 to 20 minutes
Transfer to a paper
bag and let stand 10 minutes
Remove from bag and peel off
skins and cut into thick strips.
Puree the lime juice and zest, wine, chili and garlic in the blender
or food processor
Stir in the cilantro and pour over the peppers
Cover and refrigerate for at least 6 hours before serving.
