- 4 large red bell peppers
- 1/2 teaspoon coriander seeds
- 1 teaspoon olive oil
- 2 cups finely chopped Vidalia or other sweet onion
- 1/2 teaspoon crushed red pepper
- 4 garlic cloves, thinly sliced
- 2 tablespoons red wine vinegar
- 1 teaspoon sugar
- 1 teaspoon fresh lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons chopped fresh cilantro
- calories 66
- caloriesfromfat 15 %
- fat 1.1 g
- satfat 0.2 g
- monofat 0.6 g
- polyfat 0.2 g
- protein 1.8 g
- carbohydrate 13.9 g
- fiber 3.4 g
- cholesterol 0.0 mg
- iron 0.7 mg
- sodium 201 mg
- calcium 27 mg
How to Make It
Cut bell peppers in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 15 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 15 minutes. Peel and finely chop.
Place coriander seeds in a small skillet; cook over medium heat 3 minutes or until seeds are lightly browned and fragrant, shaking pan frequently. Transfer seeds to a spice or coffee grinder, and process until finely ground.
Heat oil in a medium nonstick skillet over medium heat. Add onion; sauté 8 minutes or until translucent. Add coriander, crushed red pepper, and garlic; sauté 3 minutes.
Combine onion mixture and roasted bell pepper in a medium bowl. Stir in red wine vinegar and next 4 ingredients (red wine vinegar through black pepper). Cover and refrigerate 30 minutes. Stir in cilantro.