Asadillo has been with MoVida since the first day we opened in the old pub in West Melbourne. It is a bright refreshing salad of velvety red roasted capsicum, served with softened tomatoes and a spicy cumin dressing. It can either be served warm shortly after the capsicums have been roasted, or stored in the refrigerator for a few days, where the flavours will further develop.
Put the capsicums, onions and garlic in a large roasting tin, sprinkle with salt and drizzle with olive oil.
When the capsicums are just cool enough to handle, remove and reserve the skins, seeds and cooking juices together in a bowl. Break up the capsicum flesh into broad strips and put in a separate bowl. Cut off the tops of the garlic bulbs and squeeze out the now paste-like interior into the bowl with the capsicum flesh. Add the tomato to the bowl and mix through, letting the residual warmth from the capsicum soften the tomato just
When the onions are ready, remove them from the oven and set aside until cool enough to handle. Remove and discard the skin. Cut the onions into rough wedges and mix through the capsicum and tomato mixture.
Serve immediately or refrigerate. If refrigerating, allow the salad to reach room temperature before serving.
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