Painted Desert Roasted Pepper Salad


  • ½ cup extra-virgin olive oil
  • ¼ cup vegetable oil
  • 2 garlic cloves
  • 1 tablespoon chopped onion
  • ¼ cup cider vinegar
  • ½ teaspoon salt
  • ½ teaspoon granulated sugar
  • ? teaspoon dried Mexican oregano
  • freshly-ground black pepper, to taste
  • ==
  • combination of 4 mild green chiles, poblano, New Mexico green chile|New Mexico and California chile|Anaheim, roasted
  • 1 red bell pepper, roasted
  • 1 green bell pepper, roasted
  • 1 yellow bell pepper, roasted
  • crumbled cotija or aged jack cheese|monterey jack or grated jack cheese|monterey jack cheese
  • romaine lettuce|romaine or other sturdy lettuce leaves for garnish (optional)


  1. Purée oils with garlic and onion in a blender.
  2. Pour the mixture through a strainer into a large jar with a lid.
  3. Combine with the remaining dressing ingredients and shake well.
  4. Refrigerate for 30 minutes.
  5. Slice the chiles and bell peppers into ribbons about ½ inch thick.
  6. Arrange them decoratively on a serving platter.
  7. Pour the dressing over the chiles and scatter the cheese on top.
  8. Garnish with lettuce around the plate's edge.
This article uses material from the "Painted Desert Roasted Pepper Salad" article on the Recipes wiki at Wikia and is licensed under the Creative Commons Attribution-Share Alike License