Calico Pepper Salad

Name: Calico Pepper Salad
Cuisine: American
Ingredients: 3 large bell peppers, preferably 1 each of red, yellow, and green; 3 large bell peppers, preferably 1 each of red, yellow, and green; 3 large bell peppers, preferably 1 each of red, yellow, and green; 3 large bell peppers, preferably 1 each of red, yellow, and green; 1 fresh green chile, preferably New Mexican chile, Anaheim, or poblano (optional); 1 fresh green chile, preferably New Mexican chile, Anaheim, or poblano (optional); 1 fresh green chile, preferably New Mexican chile, Anaheim, or poblano (optional); 1 fresh green chile, preferably New Mexican chile, Anaheim, or poblano (optional); 1 fresh jalapeño or 1 to 2 fresh serranos; 1 fresh jalapeño or 1 to 2 fresh serranos; 1 small onion, unpeeled; 3 garlic cloves, unpeeled; 1 tablespoon vegetable oil; 1 tablespoon garlic-flavored oil (see BBQ tip); 1 tablespoon minced fresh cilantro; ½ teaspoon ground cumin; Dashes of red wine vinegar; Table salt

Preparation info

Serves
4

Difficulty
Easy

Appears in

Smoke & Spice

By Cheryl Alters Jamison and Bill Jamison

Published 2014

About

On a long day of barbecuing, nothing is better for lunch than this colorful salad. Like many other dishes in the chapter, it also makes a fine supper prepared in a stovetop smoker.

Ingredients

3 large bell peppers, preferably 1 each of red, yellow, and green

Americas
United States
Lunch
Gluten-free
Vegan

Method

Prepare the smoker for barbecuing, bringing the temperature to 200°F to 220°F.
Rub the bell peppers, green chile, jalapeño, onion, and garlic with enough vegetable oil to coat their surfaces lightly.
Transfer the vegetables to the smoker, as far from the heat as possible. Cook until they are well softened, 25 to 30 minutes for the garlic and 65 to 75