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Active Time:  25 Minutes
Total Time:  35 Minutes
  Makes about 2 cups
This classic Tunisian salad is a wonderful blend of smoky grilled vegetables. Garnish with capers and extra virgin olive oil.
12 ounces  fresh poblano chiles
1 3/4 pounds green bell peppers
2 garlic cloves, unpeeled
1/2 pound plum tomatoes
2 teaspoons tabil (see recipe)
3/4 teaspoon salt
Juice from 1/2 lemon
1-2 tablespoons olive oil
1 tablespoon small capers, drained
Other necessary recipes:
Tabil Grilled Garlic Lavash
Char chiles and bell peppers over gas flame until blackened on all sides. Enclose chiles and peppers in plastic bag. Cool slightly. Stem, seed and peel skins. Transfer chiles and bell peppers to food processor. Using on/off turns, process until finely chopped. Transfer pepper mixture to large bowl. Set aside.

Preheat broiler. Place tomatoes and garlic on small baking sheet. Broil until tomatoes softened, about 3 minutes. Peel and crush garlic; transfer to processor. Stem, peel and seed tomatoes. Add to processor. Pulse to puree.

Stir tomato mixture, tabil, salt and lemon juice into pepper mixture in large bowl. Gradually mix in olive oil. Season to taste with salt and pepper. Spoon mixture into shallow dish. Sprinkle capers over. Serve at room temperature.

Recipe provided by Chef David McMillan, Executive Chef at An Original Occasion.

Serving size = 1/4 cup

Recipe reprinted by permission of . All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Makes about 2 cups
Calories: 78
Sodium: 274mg
Fiber: 3g
Carbohydrates, Total: 9g
Protein: 2g
% Cal. from Fat: 35%
Fat. Total: 3g
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