Place peppers directly on the flames of a gas stovetop over medium high heat. Cook the peppers, flipping them occasionally until charred on all sides and tender inside, about 10 minutes. Set the peppers aside until cool enough to handle. Peel the charred skins from the peppers and scoop out the seeds. Slice the cleaned peppers lengthwise into ¼ inch thick slices. Set aside.

Place a saucepan over medium heat. Add 1 tablespoon of olive oil and the sliced onions. Saute until translucent, about 5 to 7 minutes. Set aside to cool.

In a mixing bowl, place the pepper slices, sauteed onions, ½ cup olive oil, vinegar, salt, pepper, cumin, cilantro. Combine well.

Serve at room temperature.