Calico Pepper Salad (Smoke & Spice Cookbook)

September 13, 2011


3 large bell peppers, preferably 1 each of red, yellow and green 1 small onion 1 fresh green chile, preferably New Mexican, Anaheim or poblano (optional) 1 fresh jalapeno or 1 to 2 fresh serranos 3 garlic cloves 1 Tablespoon oil, preferably canola or corn 1 Tablespoon garlic-flavored oil 1 Tablespoon minced fresh cilantro ½ teaspoon ground cumin Dashes of red wine vinegar Salt to taste Prepare your Hasty-Bake to cook with indirect heat (with the heat deflector in place over the coals), bringing the temperature to 200 to 220°F. Rub the bell peppers, onion, green chile, jalapeno, and garlic with enough canola or corn oil to coat their surfaces lightly. Transfer the vegetables to your Hasty-Bake. Cook until they are well softened, 20 to 25 minutes for the garlic and 50 to 60 minutes for everything else. Remove each of the vegetables as it is done. Place the bell peppers, the green chile and the jalapeno in a plastic bag to steam. Chop the garlic and onion finely and transfer them to a bowl. Remove the peppers from the bag and pull the skin off of each. Slice the bell pepper and green chile into thin ribbons and add them to the garlic and onion. Mince the jalapeno and add about half of it to the bowl. Stir in the garlic-flavored oil, cilantro, cumin and a bit of vinegar and salt to taste. Add more jalapeno or the other seasonings as desired. Serve warm or chilled.

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