Moroccan Grilled Pepper Salad
This salad, originating from Marrakech, comes from Steven Raichlen’s most recent cookbook Planet Barbecue! (Workman Publishing). It is a smoky salad of grilled peppers and ripe red tomatoes with onion, lemon and mint. It’s made with a mix of red or green bell peppers and hot Ananheim or Cubanelle peppers, which can be roasted up to 48 hours ahead of time.
Serves 4 to 6
4 green or red bell peppers, plus 3 Anaheim or Cubanelle hot peppers (to make 4 cups of roasted peppers)
2 large ripe tomatoes, seeded and diced
1/2 sweet onion, diced
3 tablespoons (45 mL) chopped fresh mint, coriander or flat-leaf parsley (not too finely chopped)
1/2 teaspoon (2 mL) ground cumin
3 tablespoons (45 mL) extra virgin olive oil
1 tablespoon (15 mL) fresh lemon juice, or more to taste
1 tablespoon (15 mL) red wine vinegar
Coarse salt and freshly ground black pepper
Set up the grill for direct grilling and preheat it to high. Arrange the peppers on the hot grate and grill them until the skins are blackened and blistered on all sides (about 15 minutes in all), turning with tongs. Make sure the skins are charred completely. Transfer the grilled peppers to a cutting board and let them cool.
Using a paring knife, scrape the charred skins off the peppers. Cut each pepper in half, remove the core and scrape out the seeds. Cut into 1/4 inch dice and place in a non-reactive mixing bowl.
Add tomato, onion, mint, cumin, olive oil, lemon juice and vinegar and toss to mix. Season with salt and pepper to taste. (The salad should be highly seasoned.)
The salad can be prepared several hours ahead, tasting for seasoning just before serving.