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Cut chiles in half lengthwise; remove and discard seeds and membranes. Place chiles, skin side up, on a baking sheet, and flatten with palm of hand. Broil 5 1/2 inches from heat (with electric oven door partially opened) 10 to 15 minutes or until charred. Place chiles in ice water until cool. Remove from water; peel and discard skins. Chop chiles, and place in a large bowl. Add red pepper and next 5 ingredients; toss well. Combine shallots and remaining ingredients in a jar. Cover tightly, and shake vigorously. Pour over rice mixture; toss gently. Cover and chill thoroughly.
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Large olive wood salad bowl — toss and serve at the table
Dry greens and herbs — wet lettuce ruins vinaigrettes
Pump-action spinner — dry greens, spin herbs, drain pasta
Perfect ice spheres — minimal surface area, maximum chill
Mild rice vinegar — sushi rice, sunomono, pickled ginger
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Large olive wood salad bowl — toss and serve at the table
Dry greens and herbs — wet lettuce ruins vinaigrettes
Pump-action spinner — dry greens, spin herbs, drain pasta
Perfect ice spheres — minimal surface area, maximum chill
Mild rice vinegar — sushi rice, sunomono, pickled ginger