Char the peppers, green peppers and hot pepper whole directly over the gas flame, turning, until the skin is black and blistered on all sides and the flesh is completely soft.
Stove
💡Charring directly over the flame gives the vegetables their smoky flavor; in the oven they soften, but the flavor is milder.
2
Transfer to a bowl, cover tightly and leave 10 minutes.
Bowl
💡The steam in the covered container separates the skin from the flesh, so it comes off easily. Don't rinse under water: the smoky flavor washes away with it.
3
Peel off the charred skin, remove the stem and seeds from the peppers and drain off the liquid.
Colander
To assemble
4
Cut the peppers into strips.
KnifeCutting board
5
In a bowl, mix the garlic, olive oil, vinegar, cumin and paprika, season with salt and add the peppers.
Bowl
6
Add the cilantro and stir.
7
Let the salad stand at least 15 minutes before serving.
💡The rest matters: the warm peppers soak up the dressing, and the longer the salad stands, the better it tastes.
153calories
2 gprotein
9 gcarbs
11 gfat
● protein 7%● carbs 25%● fat 68%
Per serving (221 g), of 4 servings
For the Roasted Vegetables · To assemble ·
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Stove· 💡 Workaround, changes the dish: Portable hot plate (one weaker burner) · Camping gas stove (One burner, outdoors) · Electric pressure cooker (multicooker) (One pot, no real shallow frying)
Cutting board· Also works: Plate (Large plate, dulls the knife)
Knife· Also works: Food processor (Fast, less control over size) · Kitchen shears (For herbs/dough)
Bowl· Also works: Pot (None)
Colander· Also works: Lid (a lid held slightly open over the sink, you lose a little) · Slotted spoon (for small amounts)
By the steps, as the recipe is built now: another version or addition can change the list.
