Though somewhat against my best intentions, I'm becoming something of a connoisseur of bell pepper salads. I don't usually have deep cravings for this dish like I do for, say, cauliflower. (Honest!) It's a vegetable I tend to have around quite often and one that can make a simple, flavorful salad without a single green leaf.
What's interesting about this particular version of pepper salad? The relative lack of ingredients combining to produce a very flavorful side dish. Though the garlic and parsley do play a roll, I think the main winner here is the cumin for adding depth and warmth. I got this recipe from Saveur, and all I removed was some preserved lemon. I'm sure it would have been wonderful but the local bodega didn't carry any, and the absence didn't seem like it'd harm the dish. Though Moroccan in origin, this recipe went mighty well with the Mexican cuisine I whipped up last night.
About the author: Nick Kindelsperger is a co-founder of The Paupered Chef, a blog dedicated to saving time and money while enjoying food in every way possible. He sells wine for a living and lives in Columbus, Ohio.
- 1 tablespoon olive oil
- 4 bell peppers
- 1/2 cup parsley, chopped
- 1/2 teaspoon cumin
- 1 clove garlic, minced
Pour 1/2 tablespoon of the olive oil into a large skillet over high heat. When nearly smoking, add the peppers. Blacken on all sides, which will take a few minutes. Then transfer to a plastic bag, seal tight, and let sit for 20 minutes.
Peel the peppers, discard the seeds and stems, and chop into 1-inch pieces.
In a large skillet, add the other 1/2 tablespoon of olive oil. Toss in the peppers, parsley, cumin, garlic, and a pinch of salt. Cook over medium-low heat until the juices of the peppers evaporate, which should take 15 minutes.