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1
In a small saucepan of boiling water, blanch the garlic for 3 minutes.
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2
Drain and, when cool, cut into slivers.
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3
In a small bowl, whisk together the vinegar, salt, pepper, cumin, and cayenne and add the olive oil in a thin stream, whisking all the time until emulsified.
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4
Stir in the shallots and green onions.
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5
Toss the tomatoes, blanched garlic, chiles, and peppers together on an oval or round ceramic platter.
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6
Drizzle the dressing over, toss again, and scatter on the crumbled cheese.
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7
Note: Fresh chiles and bell peppers can be roasted over a gas flame or on a tray under the broiler.
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8
Keep turning so the skin is evenly charred, without burning and drying out the flesh.
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9
Transfer the charred peppers to a plastic bag, tie the top closed and let steam until cool to the touch, about 15 minutes.
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10
(If you are rushed, you can place the bag in a bowl of iced water to speed things up.)
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11
The best way to peel is just to pull off the charred skin by hand and then dip the peppers briefly in water to remove any blackened bits.
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12
Do not peel the pepper under running water since that will wash away flavorful juices.
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13
Once peeled, cut away stems, seeds and veins.
