4-5 big, thick red peppers
2-3 spicy peppers
4-5 ripe red tomatoes
5-6 cloves of garlic, smashed (to remove the peel) and then sliced thin
1T of paprika
\u00bd cup of olive oil
Salt to taste
\u00bd t cumin (optional)
Roast all the peppers over an open flame on your gas stove. When totally black all around (be careful to roast them only until the skin is black, and not to turn the flesh to ashes)
Roast the tomatoes over an open flame on your gas stove, just until the skin begins to turn black, and becomes loose enough to remove with your hands. Remove the skins and any black particles as they come off the fire and put in a bowl on the side. Try to keep as much as the \u201csoft tomato\u201d as possible.
Now, take the peppers out of the bag, one at a time, and clean them carefully from all blackened skin and seeds from the inside. If your peppers are very spicy, it may burn your fingertips, so be prepared (or use gloves \u2013 I never do).
As you clean them, put them in the bowl with the tomatoes.
Slice up all the peppers and tomatoes into strips, about \u00bd in thick and about 2 inches
Now you\u2019re ready to cook.
Heat a large pan over med-high heat, and add the olive oil. When hot, add the garlic,
You\u2019ll be cooking this over a med-low heat until it becomes thick and the tomatoes
disappear into a paste. I often let it dry out a bit, which allows the peppers to \u201cfry\u201d for
a few minutes, and then add a little water. You can do this last step a few times until
you think it\u2019s cooked enough, and yet not dry, but not wet either.
This action might not be possible to undo. Are you sure you want to continue?