Ingredients
-
2
-
3
-
4
-
1
-
2
-
2
-
1
-
1/2
-
1
-
1/2
-
1/2
-
-
-
-
Directions
Taktouka – Moroccan Tomato and Pepper Salad, This salad/dip is great with bread or as a side with meat or fish , What a wonderful dip! I made this as part of an appetizer tray at the last minute, because some of my guests don’t like eggplant Everyone loved it and so did I the grilled peppers really add to the flavor, and I can see using this in a variety of ways! Thanks for posting – made for SWT 2019 The Traveling Tastebuds, This salad/dip is great with bread or as a side with meat or fish
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Steps
|
1
Done
|
Preheat Grill or Grill Pan to High. |
|
2
Done
|
Place the Green Peppers on Grill and Turn Occasionally Every 3 to 4 Minutes Until Each Side Is Scorched (lightly Burned) and Tender. |
|
3
Done
|
Remove the Green Peppers from the Grill and Set Aside to Cool. |
|
4
Done
|
Meanwhile, Peel, Deseed, and Roughly Chop the Tomatoes Into 1 Inch Pieces. |
|
5
Done
|
Once the Green Peppers Have Reached Room Temperature, Peel and Deseed and Chop Them Into 1 Inch Pieces. |
|
6
Done
|
in a Deep Skillet, Heat the Olive Oil Over Medium-Low Heat and Add the Chopped Tomatoes, Garlic, Spices, Herbs, Salt and Sugar. Cover With a Lid For 10 Minutes Until the Tomatoes Have Softened. Stir Occasionally. |
|
7
Done
|
Uncover, Add the Chopped Green Peppers and Mix All the Ingredients Together. Leave to Simmer Gently For 10 Minutes Until All the Liquids Evaporate. |
|
8
Done
|
Enjoy Warm or Cold, as a Dip With Bread, a Side, or a Filling in a Sandwich! |
