Tangy Pepper Salad
In a large bowl combine sweet peppers, poblano pepper, white parts of onions, jalapeno pepper (if desired), and garlic.Advertisement
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 spinach.
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 3/4 teaspoon ground cumin in place of the 1 teaspoon cumin seeds. Add ground cumin to the marinade with the salt, skipping the toasting step.