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Spicy Southwest Bulgur Salad

1/2 cup bulgar wheat
3/4 cup boiling water
1 tbsp olive oil
2 roma tomatoes, diced
1/2 cup red onion, diced
1/2 orange bell pepper, diced
1 bunch cilantro, stemmes discarded and roughly chopped

For the Vinegarette:
2 poblano peppers, roasted and peeled
1 clove garlic
1 tbsp water
juice and zest from 1 lg lime or 2 sm limes
1 tsp cumin
pinch cayenne (optional)
3 tbsp olive oil
salt and pepper

Place the bulgar wheat and 1 tbsp olive oil into a heatproof boil and stir to coat the bulgar with the oil. Pour the boiling water over the bulgar wheat and cover tightly with plastic wrap. Set aside for 15 minutes then fluff with a fork. While you're waiting, make the vinegarette. Add the garlic and lime zest into a blender or food processor. Process until the zest and garlic are finely chopped. Add the roasted poblano peppers, lime juice, water, cumin, and cayenne and blend the mixture again, thouroughly. Once the poblano-lime mixture is pretty smooth, start to slowly drizzle in the olive oil to emulsify the vinegarette. When finished taste the vinegarette for seasoning and add salt and pepper to taste. Once the bulgar is finished and fluffed, add the tomatoes, red onion, orange pepper and cilantro, and vinegarette to the bowl. Mix all the ingredients together thoroughly. Let the salad sit, refrigerated for at least half an hour, then taste the salad and adjust the seasoning as necessary (with salt and pepper, of course!). The salad is great served chilled or at a room temperature, making it perfect for picnics or any occasion. Enjoy!

Recipe by Amanda Simpson
http://www.whatwereeating.com/

From post: Spicy Southwest Bulgur Salad
http://www.whatwereeating.com/recipes/spicy-southwest-bulgur-salad/