Marinated Pepper Salad with Garlic and Cumin
50 min
total
4
people
193
calories per serving
Ingredients
4 people
- 2 pcRed bell pepper (whole)
- 2 pcYellow bell pepper (whole)
- 2 pcGarlic (minced)
- 4 tbspExtra virgin olive oil
- 1 tbspRed wine vinegar
- 1 tspCumin ground
- 0.5 tspSweet paprika
- 1 pinchFleur de sel
- 0.5 pcFlat-leaf parsley (chopped)
Method
Tender pepper strips soaking in aromatic oil. The flesh is soft, infused with cumin and a sharp acidity that wakes up the palate.
- 1
Place whole peppers under the oven broiler. Turn them regularly until the skin is black and blistered on all sides.
- 2
Seal the hot peppers in a covered container for 10 minutes. The steam will loosen the skin. Remove the skin, seeds, and white membranes by hand.
- 3
Tear the peppers into strips lengthwise. Mix with minced garlic, oil, vinegar, and spices. The pepper juices should emulsify with the oil.
- 4
Let rest for at least one hour in the fridge. The cumin and garlic flavors will penetrate the vegetable flesh.
Frequently asked questions
How do you get this dish right?
- Do not rinse the peppers under water after roasting, it would wash away all the smoky flavor.
- If you have a gas stove, char the peppers directly over the flame for an even deeper taste.
How long does this dish keep?
Keeps for 4 days in the refrigerator in an airtight container, well submerged in the oil.
4.3
41 reviews
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