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(Cooked Red Pepper and Tomato Salad)

Reprinted with permission by Gems in Israel
Submitted by: Diana Harel

Type of Recipe: Moroccan

1 Kilo Red Peppers
2 Kilos Soft Cooking Tomatoes
1/2 cup oil
1 Tbsp. Sweet Paprika
3 Tsp. Crushed Garlic
1/2 Tsp. Salt
3 Small Dried Chili Peppers (or Cayenne Pepper)

1. Place peppers on an open flame. Turn the peppers until the peppers become blackened and are burned on all sides. Place peppers in a plastic bag and let cool.

2. Place tomatoes in a deep bowl and poor boiling water over them. After a few minutes remove tomatoes from water and peel them.

3. Cut tomatoes in half and squeeze out the juice (which you can save for pasta sauce or discard). Chop the tomatoes into large pieces.

4. Place oil and chopped tomatoes in a large pot.

5. Place blackened peppers under running water and peel them. Cut the peppers into thin strips. Add peppers to the pot with the tomatoes.

6. Add the spices and chopped garlic.

7. Cook on high heat until the mixture begins to stick to the pot. Reduce the heat and cook for about half an hour until hardly any liquid is left in the pot.

8. Place in a storage container and let cool.

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