Red Bell Peppers Salad

This is a recipe from my grandma (like many more I will publish in this blog). It´s one of the most

delicious and simplest salad that I know. It works as a side dish matching perfectly with a fresh fish

or a juicy piece of meat and as well as a tapa on top of a crunchy bread slice.

Ingredients for 2 people

*3 Big Red Bell Peppers.

*2 Garlic Cloves.

*4 Tablespoons of Extra Virgin Olive Oil.

*1 Teaspoon of Ground Cumin (or 1 Tablespoon of Whole Cumin)

*Sea Salt.

Preheat the oven to 400ºF. Wash and dry the peppers and remove the stalks and seeds (from the top

of the pepper without breaking the pepper), place them in a roasting pan with a sprinkle of sea salt

and the extra virgin olive oil. Roast in the oven for 30-40 minutes, turning the peppers until the skins

have blackened in places and you notice they are soft.

Take the pan out of the oven and let the pepper get cool until you can handle them without burning

your fingers and peel them. Tear the flesh in strips (we can easily do it with our fingers), and place

them in a salad bowl.

And VERY IMPORTANT!! don´t trow away all the juices we obtain from the roast.

Put the garlic cloves in a mortar adding the cumin and a sprinkle of sea salt, mash all the ingredients

and pour into the mortar part of the juices, until the mixture turns into a thick sauce (you can put the

amount that you want depends just on your taste).

We almost finish, just put the sauce into the bowl with the peppers, mix everything and

ENJOY!!

A little bit of Red Hot Chili...PEPPERS!