Author Notes
This deliciously spiced Moroccan cooked salad with green peppers and tomatoes is usually served as a dip. I like to serve it with toasted pita bread that I have cut into wedges. —Foodie-isms
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Ingredients
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3
green peppers, roasted, skin removed, chopped
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5
large tomatoes, chopped
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2 tablespoons
garlic, chopped
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5 tablespoons
coriander, chopped
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5
parsley, chopped
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2 teaspoons
cumin
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1 teaspoon
paprika
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1/8 teaspoon
cayenne
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2 tablespoons
olive oil
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2 teaspoons
salt
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1/2 teaspoon
pepper
Directions
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Roast the green peppers on a cookie sheet for 20 minutes in a 375 degree oven.
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Put all of the ingredients into a non stick pan. Saute over medium heat for 20 to 25 minutes or until most of the liquid has evaporated.
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Use an immersion blender to get the constancy you desire. Serve warm or at room temperature with lightly toasted bread.
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