This recipe is for a lovely Moroccan salad that can be served with bread or eaten on its own.
Yields: 4 Servings
2 Bell Peppers, color of your choosing
2 medium Tomatoes, diced
4 cloves Garlic, minced
1 Tbs Cilantro, finely diced
1 tsp Cumin
2 tsp Paprika
1 tsp Black Pepper
1 tsp Ground Ginger
3 Tbs Olive Oil
1. Roast bell peppers over an open fire until they turn black and flaky on all sides. Remove from heat.
2. In medium pot, add tomatoes, garlic, cilantro, cumin, paprika, pepper, ginger and olive oil. Cook on medium heat for 10 minutes, stirring often.
3. Remove bell peppers from bag and peel off skin. Cut into 1/2″ pieces and add to tomato mixture.
4. Continue to cook for 5 more minutes.