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Delicious Spicy Roast Pepper Salad

Delicious Spicy Roast Pepper Salad

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Published by api-3800681
Such a special salad, a lot of work, but worth every bit.
Such a special salad, a lot of work, but worth every bit.

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Published by: api-3800681 on Oct 17, 2008
Copyright:Attribution Non-commercial

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03/18/2014

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Delicious Spicy Roast Pepper Salad
As taught to me by my late mother-in-law Rachel Shukron, may her love live on in
our memories

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)

Put them in a brown paper bag or plastic grocery bag, roll the bag closed, and let them
sit for about 30 minutes.

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).

Try to use as little water as possible, leaving the \u201croasted\u201d flavor on the outside of the

peppers.
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

long.
Now you\u2019re ready to cook.
Heat a large pan over med-high heat, and add the olive oil. When hot, add the garlic,

and a few minutes later add the paprika.
When the garlic begins to get soft (and sweet) add the bowl of pepper and tomato
strips.

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.

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