Published in Bob’s Fresh and Local Newsletter 10/16/2017
Our dry early spring and late planting brings us a bonus in our fall harvest…lots of beautiful peppers, sweet ones, spicy ones, beautiful colored ones.
This versatile recipe works for any combination of peppers. Just adjust the recipe overall for quantity, and adjust the hot paprika depending on the heat of the peppers you use.
The original recipe used all sweet bell peppers. Today I made them with two of our sweet yellow bell peppers and seven of the spicy Anaheim peppers.
Here’s my original recipe. I halved it for this group of peppers and eliminated the hot paprika since the Anaheims gave the salad plenty of bite. If you are heat-sensitive, use more sweet bell peppers and fewer Anaheims:
- 6-8 red, yellow or orange bell peppers
- 2 – 3 cloves garlic, minced
- 1/4 cup white vinegar
- 2 TB extra virgin olive oil
- 1 tsp salt
- 2 tsp cumin
- 1 tsp Szeged hot paprika
- 1/3 bunch cilantro, chopped
Rub the peppers with oil, and run them under the broiler, turning them as needed, until browned and wrinkly all over. Don’t over cook — you want plenty of pepper flesh. Thinner peppers finish quickly. Peel the peppers, remove the stems (don’t worry about the seeds – they make a nice garnish and add nutrition and flavor), and cut into lengthwise 1/4″ strips. Cut across the lengths into 1″ pieces. Add seasonings, stir, taste and adjust seasonings. Enjoy!
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