Ingredients Jump to Instructions ↓

  1. 1 md Green bell pepper

  2. 1 md Tomato, blanched, peeled,

  3. -seeded, and diced 1/2 md Cucumber, pared, seeded, and 1 tb Plus 1 1/2 teaspoons lemon

  4. -juice 1 tb Water

  5. 2 ts Olive oil

  6. 1 1/2 ts Minced fresh parsley

  7. 1/2 ts Seeded and minced green

  8. -chili pepper 1/4 ts Paprika

  9. 1/8 ts Each ground cumin and minced

  10. 3 inches from heat source, turning frequently, until charred on all sides; transfer pepper to brown paper bag and let stand until cool enough to handle,

  11. 15 to 20 minutes. Fit strainer into medium bowl and peel pepper over bowl; remove and discard stem end and seeds, allowing juice from pepper to drip into bowl. Cut pepper into strips and add to bowl with juice; add tomato and cucumber and toss to combine. In measuring cup or small bowl combine remaining ingredients; mix well. Pour over vegetables in bowl and toss to coat with dressing; cover with plastic wrap and refrigerate for at least

  12. 30 minutes. Makes

  13. 2 servings.


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