Marinated Red Peppers With Cumin
"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."
- Ready In:
- 2hrs 30mins
- Ingredients:
- 8
- Serves:
-
4-6
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
- In a small bowl, combine oil, cumin, garlic, salt and pepper. Let stand 2 hours or refrigerate overnight.
- 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.
- 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.
- Serve as part of an antipasto plate or with goat cheese and sliced baguette.
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