Roasted Haba Nero-Bell Pepper Salad Recipe
Roasted Haba Nero-Bell Pepper Salad is easier to make than it sounds. Many say I bring back memories with this WRoasted Haba Nero-Bell Pepper Salad recipe. Never miss it!
Summary
MethodBlender
Ingredients
2 sweet red bell peppers
1 sweet yellow bell pepper
1 Fresh Habanero Chile lettuce leaves
1/2 cup (120 ml) thinly sliced red onion
1/2 cup (120 ml) Jicama, thinly julienne-sliced
1/2 cup (120 ml) shredded Monterey Jack cheese
1/3 cup (80 ml) orange juice
1/4 cup (60 ml) olive oil
1 tbs (15 ml) Fresh Cilantro, chopped
1 clove garlic, quartered
Directions
Preheat oven broiler to 500°F (260°C).
Arrange peppers on a lightly oiled broiler pan; broil 4 inches from heat until charred on all sides, turning frequently with thongs.
Remove from pan; place in a brown paper bag for 15 minutes to steam.
Then peel off skins from peppers and chile.
Set aside one red pepper and habanero chile.
Slit remaining peppers; scrape out seeds.
Cut into bite-size strips.
Line 4 salad plates with lettuce leaves; arrange the bell pepper strips on each plate, along with red onion and jicama.
Sprinkle on cheese.
To prepare dressing, remove stems and seeds from reserved red pepper and chile.
Chop both; place in a blender container or food processor bowl with orange juice, olive oil, cilantro and garlic.
Cover and process until well blended and chile is pureed.
Arrange peppers on a lightly oiled broiler pan; broil 4 inches from heat until charred on all sides, turning frequently with thongs.
Remove from pan; place in a brown paper bag for 15 minutes to steam.
Then peel off skins from peppers and chile.
Set aside one red pepper and habanero chile.
Slit remaining peppers; scrape out seeds.
Cut into bite-size strips.
Line 4 salad plates with lettuce leaves; arrange the bell pepper strips on each plate, along with red onion and jicama.
Sprinkle on cheese.
To prepare dressing, remove stems and seeds from reserved red pepper and chile.
Chop both; place in a blender container or food processor bowl with orange juice, olive oil, cilantro and garlic.
Cover and process until well blended and chile is pureed.
