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
  • 12 teaspooncumin
  • 1pinchcayenne pepper
  • 12 teaspoonsalt (to taste)
  • 12 teaspooncaster sugar
  • DIRECTIONS

  • Preheat 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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