READY IN: 40mins
INGREDIENTS 2large sweet green peppers such as bell peppers 3tablespoonsolive oil 4largetomatoes 1teaspoon finely chopped garlic, about 2 cloves 2tablespoons chopped fresh parsley 2tablespoonsfresh cilantro, chopped 1teaspoonpaprika 1⁄2 teaspooncumin 1pinchcayenne pepper 1⁄2 teaspoonsalt (to taste) 1⁄2 teaspooncaster sugar
DIRECTIONSPreheat grill or grill pan to high.• Place the green peppers on grill and turn occasionally every 3 to 4 minutes until each side is scorched (lightly burned) and tender.• Remove the green peppers from the grill and set aside to cool.• Meanwhile, peel, deseed, and roughly chop the tomatoes into 1 inch pieces.• Once the green peppers have reached room temperature, peel and deseed and chop them into 1 inch pieces.• 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.• Uncover, add the chopped green peppers and mix all the ingredients together. Leave to simmer gently for 10 minutes until all the liquids evaporate.• Enjoy warm or cold, as a dip with bread, a side, or a filling in a sandwich!
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