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
Serves: 4-6
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
- Roast the green peppers on a cookie sheet for 20 minutes in a 375 degree oven.
- 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.
- Use an immersion blender to get the constancy you desire. Serve warm or at room temperature with lightly toasted bread.