This traditional Tunisian salad is often served topped with quartered hard boiled eggs and canned tuna fish for a first course.
Place the peppers directly on a gas flame or over very hot hardwood charcoal so that their skins quickly blister and char. This will give the peppers a wonderful smoky flavor and prevent them from "sweating," as often happens when they are baked in the oven.
Broil the tomatoes until their skins are blistered and charred and the flesh is cooked through. Discard any portions of the skin that become black and hard. If your tomatoes are watery, they should be drained and seeded before broiling.
Makes about 2- 1/2 cups, to serve 6
• 2/3 to 3/4 lb fresh,
smooth, mildly hot chili peppers |
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Quickly char the chili and bell peppers on all sides over a high flame. If using an electric broiler, do this as close to the heat as possible. When the peppers are cool, remove stems and seeds and slip off the skins. Do not rinse, or they will lose some of their flavor. Chop the peppers finely in a food processor and set aside.
Broil the garlic and tomatoes until softened. When the garlic is cool enough to handle, peel and crush. Seed and stem the tomatoes (if they are watery, drain them well). Process to a purée with the garlic.
In a bowl, combine the tomato purée, peppers, coriander, salt and lemon juice, mixing well. Gradually beat in the olive oil. Taste and correct the seasoning. Spread in a shallow dish, dot with the capers, and serve at room temperature.
Tunisian olive oil origin \ O. N. H. Tradition \ Quality & Packaging \ Export experience
