Recipe: Tomato and Hot Green pepper Salad, Essaoura Style

[Guest guest]

Couscous and Other Good Food from Morocco by Paula Wolfert

4 large, ripe, tomatoes, peeled, seeded,

and cubed (see below)

4 sweet green peppers, grilled or baked, cored,

seeded and diced (see below)

1 cucumber, peeled, center core removed,

and diced

1 Tbs. or more chopped chilli peppers,

cored and seeded

Salt and freshly ground black pepper

1 Tbs. lemon juice

2 to 3 Tbs. Olive oil

2 Tsb. parsley, chopped

1/4 tsp. ground cumin

2 cloves garlic, peeled and chopped

Combine all the ingredients in a mixing

bowl and blend gently. Refrigerate at

least 1 hour before serving.

 

To prepare the tomatoes, bring 2 cups water

to a boil; drop in the tomatoes and boil for

15 seconds. Remove the tomatoes and cut out

the stem with a sharp knife. Peel off the skins,

then slice each tomato in half crosswise and

squeeze gently to remove the seeds. Cut the

tomato flesh into small pieces.

 

To prepare the peppers, grill them over a gas

flame, turning them until the skins are

completely blackened, or bake them as follows:

Preheat the oven to 450 degrees; wash the peppers,

drain dry, and arrainge on an ungreased baking

sheet; bake for 10 minutes, then turn over

carefully and continue to bake 10 minutes more,

or until the skins are black and blistered.

 

Place the blackened peppers in a plastic bag or

under a towel and set aside to cool. (This enables

the skin to seperate from the flesh.) Remove the

peppers when cool; core, seed and slip off their

skins. Scrape off any extra seeds. Cut the pepper

flesh into small pieces.

 

Jim

 

(Inserted in the group files)

 

" You can lead a horticulture, but you can't make her think " .

Dorothy Parker