- Double Bonus
- Active Time 25m
- Total Time 35m
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 chilies
- 1 3/4 pounds green bell peppers
- 1/2 pound plum tomatoes
- 2 garlic cloves, unpeeled
- 2 teaspoons tabil (see recipe)
- 3/4 teaspoon salt, plus more if needed
- Juice from 1/2 lemon
- 1 to 2 tablespoons olive oil
- Ground pepper
- 1 tablespoon small capers, drained
Char the chilies and bell peppers over a gas flame until blackened on all sides. Enclose the chilies and peppers in a plastic bag. Cool slightly. Stem, seed and peel the skins. Transfer the chilies and bell peppers to a food processor. Using on/off turns, process until finely chopped. Transfer the pepper mixture to a large bowl. Set aside.
Preheat the broiler. Place the tomatoes and garlic on a small baking sheet. Broil until the tomatoes soften, about 3 minutes. Peel and crush the garlic; transfer to the processor. Stem, peel and seed the tomatoes. Add to
the processor. Pulse to puree.
Stir the tomato mixture, tabil, salt and lemon juice into the pepper mixture in the large bowl. Gradually mix in the olive oil. Season to taste with salt and pepper. Spoon the mixture into a shallow dish. Sprinkle the 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 Publisher. All rights reserved.
nutrition information per serving
78 calories; 3g total fat; 0mg cholesterol; 274mg sodium; 9g carbohydrates; 3g fiber; 2g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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