Pepper – Tomato Salad

Ingredients for 4 servings:

• 3 green bell peppers
• 3 beefsteak tomatoes
• 1 garlic clove(s)
• 1 tbsp vinegar or lemon juice
• 2 tbsp olive oil, cold pressed, extra virgin
• 3 tbsp vegetable oil
• 1 pinch(s) black pepper
• 1 tsp salt
• ½ tsp sugar

Instructions

Working time approx. 40 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 40 minutes

A popular side dish in Morocco.

Halve the peppers, remove the seeds, and bake cut-side down in a very hot oven (220 degrees Celsius) or grill in an electric grill until the skin is blistered and almost black. While still hot, place them in a freezer-safe plastic bag, seal tightly, and let cool. Place the tomatoes in boiling water for 1 minute, then immediately plunge into cold water. Peel and deseed the tomatoes, and cut into 2 cm pieces. Peel the cooled peppers and also cut into 2 cm pieces. Carefully mix the peppers and tomato pieces. Finely chop 1 garlic clove. For the sauce, whisk together 1 tablespoon of vinegar or 2 tablespoons of lemon juice, 2 tablespoons of olive oil, and 3 tablespoons of other vegetable oil. Stir in pepper and salt to taste, 1/2 teaspoon of sugar, and the garlic. Mix into the vegetables and let stand for at least 1 hour. Variations: Season with cumin or add some finely chopped parsley. If very good olive oil is available that does not taste spicy, only this can be used.