Thursday, April 21, 2011

Roasted Sweet Pepper Salad

Ever got excited about something in your kitchen, in progress, and just knew how much better it would be if you had a certain ingredient?  Or two?  But there's just no way you're dashing off to the store.  Right?

Right.

I found a bag of mini sweet peppers at Costco last night.  Bright colors, crunchy, seemingly summery.  So home they came with me.  I might stuff some of them with goat cheese and grill them.  But here's what I did with the rest of them, and what did I wish I had?

CILANTRO.

Dang, it would have been good to put a handful of fresh, roughly chopped cilantro in this bowl.  I also think a few jalapeno peppers in the mix would be great.  I am giddy with anticipation to make it again and mess around with flavors and ingredients.  I love to cook.

This makes enough for a small side for a handful of people.  I'd double it next time.  We're going to put it into tortillas with beans and beef and other good things.  It would be a great true "salad" even, with some diced cheese or served on a bed of greens, and a million other things that come to mind.


Roasted Sweet Pepper Salad

1 pound mini mixed sweet peppers (or large ones, whatever works)
1 tablespoon extra virgin olive oil
salt
1 garlic clove, minced
big pinch of red chili pepper flakes
more salt and pepper
1/2 teaspoon cumin
juice of half a lime
(and then don't forget that cilantro that I did NOT have)

Heat oven to 400 degrees.  On a baking sheet, toss peppers in olive oil and spread in a single layer.  Sprinkle with salt.  Roast for 20 minutes, turning once or twice.  The peppers should wrinkle and brown in a few spots.

Cool for a few minutes, then cut out the stems and remove any seeds.  Chop roughly.  Place in a medium bowl.

Add garlic, chili flakes, salt, pepper, cumin and lime juice.  AND the cilantro, that you will have because I've reminded you more than once.

Toss it all around and taste.



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