Chili Roasted Pepper Salad
- 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
- This recipe is vegetarian
- This recipe is gluten-free
- Produce
- Chipotle pepper, dried powder (1/2 teaspoon)
- Cilantro (1/3 cup)
- Poblano peppers, seeded and cut into 1/4 inch strips, large (2)
- Red bell peppers (2)
- Red onion (1)
- Condiments
- Sherry vinegar (1 tablespoon)
- Cooking & Baking
- Ancho chili powder, dried (1 teaspoon)
- Olive oil (1 1/2 tablespoons)
- Salt (1/2 teaspoon)
- Zucchini peppers (2)
- Dairy
- Cotija cheese (1/4 cup)
Preparation
Read recipe preparation on seriouseats.com
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Recipe Stats
Published March 1, 2012 (11 months ago).
20 people saved this recipe.
