Serious Eats - seriouseats.com
Chili Roasted Pepper Salad
[Photograph: Carrie Vasios]
A variety of peppers, zucchini, and onions are rubbed with a mix of chipotle and ancho chili powders then roasted and tossed with vinegar and Cotija cheese.
About This Recipe
| Yield: | serves 4 |
| Active time: | 25 minutes |
| Total time: | 1 hour |
| This recipe appears in: | Serious Entertaining: Taco Night |
Ingredients
- 2 red bell peppers, seeded and cut into 1/4 inch stripes
- 2 large poblano peppers, seeded and cut into 1/4 inch strips
- 1 red onion, cut into strips
- 2 zucchini peppers, cut into 1/4 inch rounds
- 1 1/2 tablespoons olive oil
- 1 teaspoon dried ancho chili powder
- 1/2 teaspoon dried chipotle pepper powder
- 1/2 teaspoon salt
- 1 tablespoon sherry vinegar
- 1/3 cup chopped cilantro
- 1/4 cup crumbled Cotija cheese
Procedures
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1
Preheat oven to 400°F. Place bell peppers, poblanos, onion, and zucchini on a baking sheet. Toss with olive oil.
-
2
In a small bowl, whisk together ancho chili powder, chipotle chili powder, and salt.
-
3
Sprinkle chili powder mix over vegetables and toss to combine.
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4
Roast vegetables until soft and charred in spots, about 35 minutes.
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5
Transfer vegetables to a large bowl. Toss with sherry vinegar, cilantro, and Cojita cheese. Serve warm.
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