Salade Juive (Moroccan Confit of Tomatoes and Peppers With Coriander)
- Total Time
- 1 hour
- Rating
- Notes
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Ingredients
Yield:8 servings or about 4 cups
- 4pounds peppers (red, green or yellow; about 8 to 10 depending on the size)
- One 28-ounce can whole tomatoes, drained or 2 pounds ripe red tomatoes (about 4 to 6, depending on the size)
- ¼cup olive oil
- 2tablespoons white wine
- ½teaspoon ground coriander
- ½teaspoon cumin
- Salt to taste
- 1tablespoon tomato paste
- 1tablespoon fresh chopped chives
- ½teaspoon hot cayenne pepper
- 2tablespoons fresh lemon juice
- 1cup chopped fresh cilantro
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)
116 calories; 7 grams fat; 1 gram saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 12 grams carbohydrates; 5 grams dietary fiber; 6 grams sugars; 2 grams protein; 627 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Put the peppers on a hot grill, turning them as they get charred, or put them in a 450-degree oven for about 20 minutes. Using tongs transfer the peppers to a plastic bag and seal it. When they are cool, peel them, and remove the seeds and stems.
- Step 2
If using fresh tomatoes, bring a pot of water to a boil. Plunge the tomatoes into the boiling water for a minute or two, remove with a slotted spoon, and cool in a bowl of ice water. When cool enough to handle, peel off and discard the skin.
- Step 3
Heat the oil in a large frying pan. Roughly chop the fresh tomatoes or the canned, if using, and peppers, and add them with the wine, coriander seeds, cumin, salt to taste, tomato paste, and chives to the frying pan. Cook slowly, uncovered, for about 20 minutes, or until most of the liquid is absorbed.
- Step 4
Stir in the hot pepper and the lemon juice and sprinkle with the fresh cilantro. Serve as a salad or appetizer.
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thea
Perfect base for shakshuka. Just add a bit of oil and fry the eggs inside.
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