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.

Chili Roasted Pepper Salad

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About This Recipe

Yield:serves 4
Active time:25 minutes
Total time:1 hour
This recipe appears in: Serious Entertaining: Taco Night


  • 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


  1. 1

    Preheat oven to 400°F. Place bell peppers, poblanos, onion, and zucchini on a baking sheet. Toss with olive oil.

  2. 2

    In a small bowl, whisk together ancho chili powder, chipotle chili powder, and salt.

  3. 3

    Sprinkle chili powder mix over vegetables and toss to combine.

  4. 4

    Roast vegetables until soft and charred in spots, about 35 minutes.

  5. 5

    Transfer vegetables to a large bowl. Toss with sherry vinegar, cilantro, and Cojita cheese. Serve warm.


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