This is a classic Algerian 'salad' dish. You can either grill the tomatoes & peppers over an open flame, deep fry them or roast them. My family loves this recipe & we always mop it up with fresh bread! You can also serve this as part of a mezze selection. The vinegar is of course optional but it acts as a flavour enhancer so I do recommend at least trying a little of the salad with a few drops of vinegar on!

Ingredients

2 serv.

large green bell peppers↗3
vine ripened tomatoes↗2
garlic clove↗1 -2
tablespoons water↗2 -3 tablespoons
teaspoon olive oil↗1 teaspoon
salt↗
vinegar (optional, to taste)

Step-by-step instructions

1
Grill, fry or roast the peppers until they are softened but not mushy.
2
Place in a bag & leave for 5 minutes, then remove the skins carefully.
3
Chop them into pieces approximately 1" x 1/2 ".
4
Mince the garlic.
5
Gently heat the olive oil in a frying pan & add the peppers, tomatoes & garlic. Cook over a medium heat for a few minutes then add the water & salt to taste.
6
Cook gently, stirring occasionaly for 15 minutes or until the peppers are soft & the tomato has almost completely disintergrated.
7
Serve hot or cold with a splash of vinegar & some crusty bread.

Source: food.com

Original recipe ↗

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