Moroccan Tomato and Red Pepper Salad Recipe

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  • Red Bell Peppers (capsicum) – 3
  • Ripe Tomatoes – 4
  • Fresh Cilantro – 1/2 bunch, chopped
  • Garlic Cloves – 2, finely chopped
  • Salt and Pepper


  1. Preheat the broiler.
  2. Place the bell peppers on a baking sheet and cook under the broiler, turning occasionally, for 15 minutes.
  3. Add the tomatoes and broil, turning occasionally, for an additional 5 to 10 minutes or until all the skins are charred and blistered.
  4. Remove from the heat and let it cool.
  5. Peel and seed the bell peppers and tomatoes.
  6. Slice the flesh thinly.
  7. Place in a bowl, mix well and season with salt and pepper.
  8. Sprinkle the cilantro and garlic.
  9. Cover with a plastic wrap and chill in the fridge for 60 minutes.
  10. Just before serving, drain off any excess liquid.
  11. Serve.

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