Marinated Red Peppers With Cumin |
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Prep Time: 30 Minutes Cook Time: 90 Minutes |
Ready In: 120 Minutes Servings: 6 |
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This recipe is adapted from a magazine feature about simple Spanish tapas. While the original called for serving the peppers with manchego cheese, you can probably find infinite uses for these. For a simple lunch, we used these as a sandwich filling with slices of cucumber and tomatoes stacked between slices of country bread spread with goat cheese. Don't forget to season with fresh ground pepper and sea salt. Ingredients:
1/4 cup olive oil |
1 teaspoon cumin seed |
2 garlic cloves, minced |
1/2 teaspoon salt |
1/4 teaspoon black pepper, freshly ground |
3 red bell peppers |
goat cheese |
baguette |
Directions:
1. In a small bowl, combine oil, cumin, garlic, salt and pepper. Let stand 2 hours or refrigerate overnight.
2. Broil the peppers on a baking sheet lined with foil. Turn the peppers periodically until all sides are blackened. Place the peppers in a bowl and cover with plastic wrap (or place the peppers inside a paper bag). Let steam 15 minutes or so. Skins should slip off easily. Remove seeds. Slice peppers lengthwise.
3. Combine oil marinade and peppers in a glass bowl or jar. Let peppers absorb flavors for 1 hour or for a couple days in refrigerator.
4. Serve as part of an antipasto plate or with goat cheese and sliced baguette.
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