This sweet and tangy salad is chock full of peppers, onions, tomatoes and lettuce cucumber that have been marinated in a mixture of toasted cumin seeds, lime juice and honey. It’s the perfect addition to your next taco night.
Ingredients :
- 3 cups chopped yellow, orange, and/or red sweet peppers
- 1 cup chopped fresh poblano chile pepper (see Tip)
- 6 tablespoons chopped onions (green or white )
- 1 tablespoon finely chopped fresh jalapeño chile pepper (see Tip) (optional)
- 3 cloves garlic, thinly sliced
- 1 teaspoon cumin seeds (see Tip)
- ½ cup lime juice
2 tablespoons honey
½ teaspoon salt
1½ cups tomatoes
⅓ cup snipped fresh cilantro
1 cup lettuce thinly sliced - 1 Cup cucumber chopped
Instructions :
- In a large bowl combine sweet peppers, poblano pepper, white parts of onions, jalapeno pepper (if desired), and garlic.
- For marinade, in a small dry skillet heat cumin seeds over medium 1 minute or until toasted and fragrant, shaking skillet frequently. Transfer seeds to a small bowl. Whisk in lime juice, honey, and salt. Pour marinade over pepper mixture; toss to coat. Cover and marinate in refrigerator at least 4 hours (up to 2 days), stirring occasionally.
- To serve, drain pepper mixture, discarding marinade. Add tomatoes, cilantro, and green parts of onions to pepper mixture; toss gently to combine. Stir in cucumber and lettuce .
- Tips: Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.
To simplify, use ¾ teaspoon ground cumin in place of the 1 teaspoon cumin seeds. Add ground cumin to the marinade with the salt, skipping the toasting step enjoy .
