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Roasted Pepper Salad with Pepitas


I am very fond of roasted red peppers and I've been enjoying the red ones from a jar but Irecently spotted sugar as an ingredient on my favorite Trader Joe's brand. Why? The mixed pepper version has no sugar but the best solution is buying fresh, organic peppers and roasting them yourself. The skin on bell peppers after roasting and steaming comes off even easier than poblano peppers.

Roasting peppers is easy and I've written about it before. Now I tend to only use the burners on my gas stove and I put the peppers in a large mixing bowl and cover it with a plate. No plastic wrap is needed.

This is a bold, meaty salad that I can eat as a dinner.

Recipe: Roasted Pepper Salad with Pepitas

1 each of Poblano, Red Bell and Orange Bell peppers, roasted, skinned and cleaned, then chopped into strips
1/4 cup Manchego cheese, cut into small cubes
1/2 red onion, sliced into very thin skins
1 teaspoon Rancho Gordo Oregano Indio
Rancho Gordo Pineapple Vinegar, to taste
Extra Version Olive Oil, to taste
Salt and pepper, to taste
2 tablespoons roasted Pepitas (pumpkin seeds)

Toss the peppers, cheese, onions, and Oregano Indio together.
Add the olive oil and vinegar as you like. Test for seasoning and add salt and pepper. Gently toss and then add the pepitas on top. Serve room temperature or slightly chilled.

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