Peruvian cuisine is a treasure trove of bright flavors, unique textures, and culinary traditions that tell the story of a nation shaped by indigenous roots and global influences. The “Peruvian Roasted Pepper and Peanut Salad” is a great example of how simple ingredients can come together to create a dish that bursts with life, reflecting the vibrant culture it represents.
This salad is inspired by Peru’s love affair with fresh, local produce and the universal quality of its peanuts, which hold special cultural significance in the region. Peanuts (maní) have been a staple in Peruvian kitchens for centuries, with their use dating back to ancient civilizations like the Incas. Traditionally prepared in sauces like “ají de maní”, peanuts are often paired with bold, smoky flavors to create the perfect balance of savory richness and creaminess. In this recipe, roasted red bell peppers, with their natural sweetness and charred complexity, act as the centerpiece to enhance the nutty, earthy notes of crushed peanuts.
For garnishing, fresh chopped cilantro adds zest and a herbaceous freshness, an homage to the essential “cilantro criollo” used extensively in Peruvian cuisine. Together, these simple yet flavorful ingredients evoke the delectable contrasts often found in traditional Peruvian dishes: warm yet refreshing, smoky yet bright, familiar yet nuanced.
This recipe also showcases a modern, health-conscious twist. The use of extra virgin olive oil and freshly squeezed lime juice creates a light, delicate dressing that enhances the natural flavors of the ingredients without weighing them down. While light, this dressing still embodies the boldness characteristic of Peruvian cooking, thanks to a sprinkle of sea salt and freshly ground black pepper, balancing every bite.
Roasting the bell peppers is a key element that takes this salad to another level. Known as “pimiento rojo asado” in Peru, slow roasting the peppers creates a slightly charred, caramelized skin that deepens their flavor. The step of steaming the peppers after roasting is inspired by traditional techniques, as it helps soften the flesh and make peeling easier, ensuring the finished dish has an appealing texture and clean presentation.
What makes this recipe stand out is its versatility—a quality appreciated in Peruvian culinary tradition. It can serve as a light starter, a refreshing side dish for roast meats, or even a standalone meal during lunch. With just a handful of pantry staples and accessible fresh ingredients, this dish also exemplifies how Peruvian cuisine often embraces simplicity with sophistication—a skillful mingling of flavors without overcrowding the plate.
The “Peruvian Roasted Pepper and Peanut Salad” also pays homage to the vibrant street food found throughout Peru, where market vendors and food carts offer an explosion of color, freshness, and flavor. It’s an easy, approachable recipe that brings a slice of Peruvian flair to your dining table, making it the perfect foray into one of South America’s most dynamic food cultures. For those looking to experiment, a sprinkle of red pepper flakes or a dash of “ají amarillo”, the beloved yellow chili pepper native to Peru, offers an additional layer of heat and authenticity, reflecting the spicy heartbeat of Peruvian gastronomy.
Peruvian Roasted Pepper and Peanut Salad
Ingredients
- 2 large red bell peppers Choose organic for best flavor
- 1 cup unsalted roasted peanuts Lightly crushed
- ½ cup cilantro leaves Freshly chopped
- 2 tablespoons (affiliate link)olive oil Extra virgin for a richer taste
- 1 tablespoon lime juice Freshly squeezed
- 1 teaspoon (affiliate link)sea salt
- ½ teaspoon (affiliate link)ground black pepper Freshly ground
Instructions
- Preheat your oven to 200°C (392°F).
- Place the red bell peppers on a baking sheet. Drizzle with 1 tablespoon of olive oil, ensuring they are well-coated. Roast in the oven for 20 minutes or until the skin is charred and blistered.
- Once roasted, transfer the peppers to a bowl and cover. Let them steam for 10 minutes; this will ease skin removal.
- Peel the skins off the peppers, remove the seeds, and slice into thin strips.
- In a large salad bowl, combine the roasted pepper strips, crushed peanuts, and chopped cilantro.
- In a small bowl, whisk together the remaining olive oil, lime juice, sea salt, and black pepper.
- Drizzle the dressing over the salad and toss gently to combine.