Yields Makes 4 servings

How to Make It

Step 1
1

Drain peppers; cut into thin strips and put in a bowl.

Step 2
2

Stir cumin in a 1- to 2-quart pan over medium-high heat until fragrant, about 45 seconds. Add to peppers garlic, cilantro, lemon juice, and olive oil. Mix, and add salt and pepper to taste.

Ingredients

 2 jars (12 oz. each) peeled roasted red peppers
 1 1/2 teaspoons ground cumin
 1 teaspoon minced garlic
 1 tablespoon minced fresh cilantro
 1 1/2 tablespoons lemon juice
 1 tablespoon extra-virgin olive oil
  Salt and pepper
Roasted Pepper Salad

Search All of Sunset's Recipes