Ingredients Edit

  1. 2 large green peppers, halved and seeded
  2. 2 large red peppers, halved and seeded
  3. 1 tablespoon olive oil
  4. 2 tablespoons sweet onions or yellow onions, finely chopped
  5. 1 1/4 cups ripe tomatoes, peeled seeded and cut into a 1/4 inch dice
  6. 1/2 teaspoon salt (to taste)
  7. 1 teaspoon cumin
  8. 1/4 teaspoon Cayenne

Directions Edit

1. Pre-heat oven to 425 degrees.

2. Place the peppers cut-side down on a baking sheet with a lip or a baking pan. Bake for 10 minutes. Turn peppers over and bake for an additional 5 minutes. Repeat previous step two more times. Total baking time is 25 minutes.

3. Remove tray from oven and cover with a clean dishtowel for 10 minutes. The peppers should be soft and tender and you can easily slip off the skins.

4. Cut the green peppers into a 1/4 inch dice. Slice the red pepper halves in half (now they will be quarters) and reserve.

5. Add 1 tablespoon of oil to a non-stick skillet over medium heat. Add onions and stir for a minute, then add garlic and stir for 30 seconds. Add the green peppers, lower the heat a bit and cook for 5 minutes. Add tomatoes, cumin and Cayenne and mix well. Cook an additional 6 minutes looking for the mixture to loose some of its moisture.

6. Combine the ingredients for the dressing in a small bowl and whisk.

7. To assemble your salad, arrange the red pepper quarters on a serving platter—a la spokes on a wheel or flower petals. Its fine if the overlap a bit. Drizzle dressing over the red peppers. Spoon the green pepper-tomato mixture into the center—allowing some to casually spill over.

8. Alternately, you can arrange this on single serving platters with 2 red pepper quarters in a V-shape and the green pepper-tomato mixture placed where the two strips join together.

9. This salad can be served chilled or at room temperature.

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