Friday, August 7, 2009


3 large green peppers (capsicums)
3 large firm tomatoes
minced parsley
1 clove garlic, crushed
3 tbs wine vinegar (or other vinegar if you prefer)
1/4 c olive oil
1/2 tsp paprika
1/4 tsp cumin
1/8 tsp red pepper
2 tbs minced parsley
2 tbs minced cilantro

* grill the peppers (under broiler or over a flame if you have a gas stove)
turning constantly.
* When all evenly cooked (skin will be blistered/black), plunge into cold
water or ice water.
* under running water, rub off the charred skin (some ppl put the peppers
in a paper bag or in a closed bowl to help separate the skin first) Remove
seeds and white stuff and cut into pieces about 1 inch square.
* Boil a large pot of water and drop in the whole tomatoes. Cook for 1/2
minutes (skin will crack sort of if you run a fork on the skin), then
transfer to a bowl of cold water. Remove the skin and cube or dice the
tomatoes. (some ppl roast the tomatoes the same way as the peppers)
*make the dressing by combingin dressing ingredients in a closed jar and
shaking (or however you prefer). pour over the peppers and tomatoes and toss.
Marinate for about an hour and garnish with parsley.


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