Sweet Pepper Salad
Charred bell peppers simmer with parsley, cumin, garlic, and olive oil for a soft, savory salad with smoky edges.
Prep 15 min · Cook 20 min · Total 55 min · Makes 4 servings
Ingredients
- 1 tablespoon olive oil
- 4 bell peppers
- 1/2 cup parsley, chopped
- 1/2 teaspoon cumin
- 1 clove garlic, minced
- Salt
Directions
- Set a large skillet over high heat and pour in 1/2 tablespoon of the olive oil. Once it is just shy of smoking, put in the peppers and char them all over; this takes a few minutes. Move them into a plastic bag, close it tightly, and leave them there for 20 minutes. Slip off the skins, remove the seeds and stems, then cut the peppers into 1-inch pieces.
- Put the large skillet back on the stove and pour in the remaining olive oil, 1/2 tablespoon. Add the chopped peppers, then stir in the parsley, cumin, garlic, plus a pinch of salt. Let everything cook over medium-low heat until the moisture from the peppers has evaporated, about 15 minutes.