Description
Traditional Tunisian grilled pepper salad. Serve fresh or cold, the flavor gets better as it sits. Traditionally served with baguette slices as an appetizer.
Ingredients
- 3 pounds Peppers, Anaheim Or Bell, A Few Hot Ones If You Like Spice
- 1 whole White Onion
- 1 head Garlic, Still In Wrapper
- 5 whole Tomatoes
- ½ teaspoons Cumin
- ½ teaspoons Corriander
- 3 Tablespoons Olive Oil, More As Needed, Plus Additional To Serve
- Fresh Baguette Or Pita Bread, To Serve
Preparation
1. Heat up your grill for best results. If you don’t have a grill available, you can bake this in the oven. If so, preheat the oven to 450ºF.
2. Wash all vegetables and dry. Place peppers, whole onion, whole garlic, and tomatoes on the grill (or preheated oven).
3. Grill (or bake) for about 5 minutes until skin is blackened on one side. Rotate to other side and cook an additional 2-3 minutes.
4. Remove from heat. On a cutting board, quickly peel off the pepper skin and de-seed. The easiest way to do this is to stab a fork into the top of the pepper and then run a knife over the top of the pepper to remove the skin. Do the same for the tomatoes and onion.
5. Place skinned peppers, tomatoes, and onion into a food processor. Squeeze garlic cloves out of their skins. Add the spices and olive oil. Run food processor for 1 minute or so until vegetables are chopped and well combined.
6. Serve warm immediately or place in the fridge for flavors to develop. When ready to serve, drizzle with olive oil and enjoy with fresh baguette or pita bread.
