Minty Roasted Pepper Salad

Last Updated on November 13, 2019 by Chef Mireille

This week I am recreating some recipe winners from the bi-weekly Food 52 contest. For those who are unaware, every other Monday Food 52 hosts a recipe contest centered around a theme. I have entered a few times, but yet to win:( This recipe was the winner from the theme of red bell peppers.) I only made a few minor changes. I changed the methodology for roasting the peppers. I also had just come home from Alstede Farms, with this pepper stash. Alstede Farms is a UPICK farm, where you pick your own produce. So happy to see poblanos, jalapenos, my favorite Scotch Bonnets (habaneros), bird’s eye chiles and cherry hot peppers, I got so excited and picked quite a bit. Now I had to find some uses for them right?

I used some of the Scotch Bonnet to make a fresh batch of Picklese. Every Haitian person always has a jar of picklese in the cabinet and I was all out. Now I feel the 1/2 Haitian that I am again with a jar of picklese in the pantry. But what to do with all these other hot peppers. Well I added one of the cherry hot peppers to the roasted bell pepper salad from Food 52 and it added just the right amount of heat to add some oomph to this salad.

Minty Roasted Pepper Salad

Prep Time: 40 minutes

Resting & Finishing time: 8 hours

Serves 4

Ingredients:

• 1 1/2 lbs. red bell peppers (3 peppers)
• 1 cherry hot pepper
• 1 clove garlic
• 1/8 teaspoon salt
• 2 tablespoons finely chopped mint
• 1/4 teaspoon black pepper
• 1/4 cup olive oil
• 1 tablespoon balsamic vinegar

Over the open flame on your stove, roast the bell peppers and the hot pepper until the skin is all charred and black. Immediately place in a bowl and cover tightly with plastic wrap. Leave for 15-20 minutes. The peppers will sweat, making it easy to remove the skin.

Remove the skin from the pepper. Cut out the stem and the core. Slice the bell peppers into 2″ wide strips. Thinly slice the hot pepper. Set aside in a bowl.

Coarsely chop the garlic. Sprinkle the salt on top and continue to chop the garlic finely until it becomes almost a paste. Add to the peppers.

Add olive oil and mint. Stir to combine. Cover and leave in refrigerator overnight.

Add balsamic vinegar and leave for 15 minutes to take some of the chill out before serving.

It’s great if you have some crusty Italian bread to soak up the flavored oil, however even with crackers this was delicious.

They also make a fabulous sandwich with tomato and mozzarella cheese – the mild cheese and fresh tomato balance the slight heat of the chili.

Or make it part of a complete breakfast with preserves, cheese and potato flaxseed bread (recipe coming tomorrow).

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Minty Roasted Pepper Salad

Prep Time40 minutes mins

Cook Time8 hours hrs

Ingredients

• 1 1/2 lbs. red bell peppers 3 peppers
• 1 cherry hot pepper
• 1 clove garlic
• 1/8 teaspoon salt
• 2 tablespoons finely chopped mint
• 1/4 teaspoon ground black pepper
• 1/4 cup olive oil
• 1 tablespoon balsamic vinegar

Instructions

• Over the open flame on your stove, roast the bell peppers and the hot pepper until the skin is all charred and black. Immediately place in a bowl and cover tightly with plastic wrap. Leave for 15-20 minutes. The peppers will sweat, making it easy to remove the skin.
• Remove the skin from the pepper. Cut out the stem and the core. Slice the bell peppers into 2" wide strips. Thinly slice the hot pepper. Set aside in a bowl.
• Coarsely chop the garlic. Sprinkle the salt on top and continue to chop the garlic finely until it becomes almost a paste. Add to the peppers.
• Add olive oil and mint. Stir to combine. Cover and leave in refrigerator overnight.
• Add balsamic vinegar and leave for 15 minutes to take some of the chill out before serving.

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