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Roasted Poblano Salad

Yield 2 1/2 cups


  • 1 medium white onion, cut into 1/2-inch slices
  • 1 tablespoon olive oil
  • 2 poblano chile peppers
  • 1 red bell pepper
  • 1 teaspoon olive oil
  • 1 tablespoon chopped fresh cilantro
  • 1/2 teaspoon kosher salt
  • 1/8 teaspoon freshly ground pepper
  • 1/8 teaspoon ground cumin
  • 1/8 teaspoon ground cumin

How to Make It

  1. Brush onion slices with 1 tablespoon olive oil. Grill, without grill lid, over high heat (400° to 500°) 6 to 8 minutes or until tender. Cut each slice in half; set aside.

  2. Grill poblano chile peppers and red bell pepper, without grill lid, over high heat (400° to 500°) 6 to 10 minutes or until skins are blistered and blackened.

  3. Place peppers in a heavy-duty zip-top bag; seal, and let stand 10 minutes to loosen skins. Peel peppers; remove and discard seeds. Cut peppers into 1/2-inch strips.

  4. Combine onion, peppers, 1 teaspoon oil, and remaining ingredients; toss gently.