Dinner Tonight: Sweet Pepper Salad Recipe

1. 1

   Pour 1/2 tablespoon of the olive oil into a large skillet over high heat. When nearly smoking, add the peppers. Blacken on all sides, which will take a few minutes. Then transfer to a plastic bag, seal tight, and let sit for 20 minutes.

2. 2

   Peel the peppers, discard the seeds and stems, and chop into 1-inch pieces.

3. 3

   In a large skillet, add the other 1/2 tablespoon of olive oil. Toss in the peppers, parsley, cumin, garlic, and a pinch of salt. Cook over medium-low heat until the juices of the peppers evaporate, which should take 15 minutes.

* Per serving · 4 servings · Values may vary.

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