3 Cloves Garlic - * I use a
1/2 md Onion -
3 tb Spoons of Olive Oil
8 Plum tomatoes -
3 Green Peppers
1 ds Hot Pepper
Salt & Pepper to taste.
Roast and peel the peppers [I do this by first removing the stem and then
slicing the peppers in half the long way. Place them open side down on a
cookie sheet -under the broiler. Once the skin turns black remove them and
place in a ziplock bag. One at a time remove a pepper from the bag and take
the skin off. Always keep the ziploc sealed. After all peppers are peeled
you should add the juice in the bag to the pot.]
Blanch the tomatoes and then peel.
Chop all into small size pieces.
In a fry pan brown garlic and onion in oil, transfer to a sauce pot. Add
tomatoes and peppers. Salt & pepper and a small amount of crushed pepper to
Stew at low flame for 2 hours. Mix occasionally. When it is done you will
notice a change in color and consistency.
Let sit then refrigerate.
This should be served warm over fresh crusty french bread.
*Note The ingredients are approximate. Everyone loves this so much that I
make it in huge batches and freeze leftovers. I will fill a large pot with
plum tomatoes and buy two bags of red and green peppers. We like a lot of
garlic and onion as well. It is a lot of work, but well worth it!
Recipe by: Guy Sasson
Posted to MC-Recipe Digest V1 #989 by Gr8seeksM8
Jan 7, 1998