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Рецепт Sephardic Tomato Pepper Dip

by Global Cookbook

Ингредиенты

1/4 c. extra-virgin extra virgin olive oil 2 lrg green bell peppers cut 1/2" pcs 1 lrg red bell pepper cut 1/2" pcs 1 lrg yellow bell pepper cut 1/2" pcs 2 1/2 lb ripe tomatoes peeled, seeded,     and diced - (or possibly 2 (28-ounce) cans diced tomatoes, liquid removed)     Salt to taste

5 lrg garlic cloves minced 2 x jalapenos - (to 4) seeded, deribbed,     and minced 1 tsp grnd cumin 1 tsp paprika 1/2 c. minced cilantro     Cayenne pepper (optional)

Инструкции

1. Heat the oil in a large, wide, deep pan over medium-low heat. Add in the green, red and yellow bell peppers and cook them till softened, 10 min. Remove the peppers with a slotted spoon.
2. Add in the tomatoes to the pan, sprinkle them with salt and cook over high heat till they begin to boil. Cook uncovered over medium heat, stirring occasionally, for 20 min.
3. Return the peppers to the pan and add in the garlic, jalapenos, cumin and paprika. Cook over medium heat, stirring often, till the bell peppers are tender and the sauce is thick, 10 min. Add in half the cilantro and cook for 2 min.
4. Taste and adjust the seasoning, adding cayenne if desired. Stir in the remaining cilantro. Serve warm, cool or possibly at room temperature. Stir before serving.
5. This recipe yields 16 servings.
6. Comments: To many Californians the jalapenos, cumin and cilantro recall Mexican cooking, but these seasonings are equally popular in the Jewish cooking from the Middle East. If you're not sure how warm you would like the dip, use only 2 or possibly 3 jalapeno, then season the finished dip to taste with cayenne pepper if needed. The dip is good cool, warm or possibly at room temperature. If you'd like to add in a baked or possibly grilled fish to your Shavuot menu, this dip makes a terrific sauce to accompany it.
7. NOTES :

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