Broiled Tunisian Salad
This chile pepper gets its name from its origin. In Spanish, serrano is an adjective meaning “from the mountains” which is where it originated-in the mountains of Hildalgo, Mexico. The serrano is normally about twice as hot as Jalapeno (about 10,000 to 15,000 Scoville units).It is the second most popular chile pepper in Mexico. This chile is used mostly for salsas but can also be used in soups, sauces, chili or stews.Try these as a hotter substitute for Jalapeno.
2 red bell peppers, halved, stemmed and seeded
6 plum tomatoes, halved
1 red onion, peeled and sliced crossgrain into thirds
2 serrano or jalapeno chiles, stemmed
1 1/2 Tbsp fresh lemon juice
1/2 tsp dried oregano flakes
1/2 tsp cumin powder
1/2 tsp white pepper, freshly ground
1/2 tsp sea salt
1 1/2 Tbsp extra virgin olive oil
2 hard boiled eggs, chopped
1/4 cup feta cheese, crumbled
Pita bread, whole grain
Lay bell peppers, tomatoes, onion and chiles out on a baking sheet. Place in a preheated broiler and brown them on both sides. Remove from heat; chop and place in a mixing bowl.
Whisk together the lemon juice, oregano, cumin, pepper, salt, and olive oil and pour over the roasted vegetables and toss.
Serve garnished with eggs and cheese along with some warm pita bread.
From the Chile Peppers 2017 calendar by Larry Noggle.