Grilled Pepper Salad
4 green bell peppers
5 poblano peppers, or 3 red bell peppers, plus 3 Anaheim or Cubanelle peppers
2 tomatoes, seeded and cut into 1/4 -in. dice
1/2 sweet onion, cut into 1/4 -in. dice
3 tablespoons chopped fresh mint, cilantro or flat-leaf parsley (not too finely chopped)
1/2 teaspoon ground cumin
3 tablespoons extra-virgin olive oil
1 tablespoon fresh lemon juice, or more to taste
1 tablespoon red wine vinegar, or more lemon juice
Coarse salt and freshly ground black pepper
Set up grill for direct grilling and preheat to high. No need to brush or oil the grill grate.
Arrange peppers on hot grate and grill them until skins are browned and blistered on all sides, 3 to 4 minutes per side, 12 to 16 minutes in all, turning with tongs. (Also grill tops and bottoms of peppers for 1 to 2 minutes). Transfer to cutting board and let cool to room temperature. (No need to put them in paper bag to steam.)
Use a paring knife to scrape charred skins off peppers. No need to remove every bit of black spots. Cut each pepper in half, remove core, and scrape out seeds. Cut each pepper into 1/4-inch dice and place in nonreactive mixing bowl.
Add tomato, onion, mint, cumin, olive oil, lemon juice and wine vinegar; toss to mix. Season with salt and black pepper to taste (the salad should be highly seasoned).
Please log in to dish on this post.