Chilli Roasted Pepper Salad
By Joe
Source: Serious Eats — Carrie Vasios Mullins, Chili Roasted Pepper Salad.
A chili roasted pepper salad recipe for 4 servings, written from a single tested source, with times and temperatures kept as the source set them.
Always check the labels of the products you use.
Method
- 1
Bake. Heat oven to 200°C. Put bell peppers, poblanos, onion, plus zucchini on a baking tray. Toss with olive oil. Beat together ancho chili powder, chipotle chili powder, plus salt in a little bowl. Scatter chili powder mix over vegetables and toss to mix. Roast vegetables till soft and charred in spots, around 35 minutes. Move vegetables to a big bowl. Toss using sherry vinegar, cilantro, and Cojita cheese. Eat while warm.
Storage
Keep covered and eat within a few days; freeze leftovers if the dish allows it.
Free sugars
0 g per serving
0 % of the 50 g daily maximum · 0 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- mixing bowl
- scales
- baking tin or tray
- saucepan
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 122 kcal |
| Protein | 3.5 g |
| Carbohydrate | 11.7 g |
| of which sugars | 7.4 g |
| of which free sugars | 0 g |
| Fat | 7.8 g |
| of which saturates | 1.9 g |
| Fibre | 3.5 g |
| Salt | 0.97 g |
Protein per 100 kcal
2.9 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
