A simple Algerian salad of sweet roasted green peppers cooked down with onion, garlic and tomato — soft, savoury and lovely warm or at room temperature.
- 3 Green Pepper
- 1 tablespoon Olive Oil
- 1 tablespoon chopped Red Onions
- 1 clove peeled crushed Garlic
- To taste Salt
- To taste Pepper
- 1 Diced Plum Tomatoes
Video
Preparation
- Heat your oven to 450°F (230°C). Set the whole peppers on a sheet of aluminium foil and bake until the skins are spotted black and the peppers are soft, 30 to 45 minutes, turning once if needed.
- Take the peppers out and leave to cool for 10 minutes, then peel off the skins, remove the stems and seeds, and chop into half-inch pieces.
- Heat the olive oil in a skillet over medium heat and cook the onion, stirring frequently, until softened and translucent, about 5 minutes.
- Add the garlic, salt and pepper, then stir in the chopped peppers and tomato.
- Cook over medium heat, stirring occasionally, until the tomato is soft and everything is well combined, about 5 minutes.
