Shared by Renana Shvil
Mashweye Salad With Tomatoes, Peppers, and Garlic
Yield: 6-8 servingsThis recipe was shared by Renana Shvil. Read more about her family in "Tastes of Tunisia by Way of Israel, in New York" and try her recipe for swiss chard and herb fritters.
Ingredients
- 4 large tomatoes
- 2 large red peppers
- 1-4 small jalapeño peppers
- 5 cloves of garlic, separated (3 roasted, 2 fresh - minced)
- 2 tablespoons capers, coarsely chopped
- 3 tablespoons fresh lemon juice
- 5 tablespoons olive oil
- 1 ½ teaspoons salt
Preparation
Step 1
Place the tomatoes, red peppers, jalapeños, and 3 garlic cloves on a large sheet pan. Broil in the oven turning frequently until charred on all sides (30-40 minutes total). Remove garlic first (around 10 minutes), then tomatoes and jalapeños (around 25 minutes) and finally red peppers (around 35-40 minutes). Let cool in plastic bag or tupperware container.
Step 2
Peel the tomatoes, red peppers and jalapeños carefully, without washing. Remove seeds and stems and dice finely.
Step 3
Combine tomatoes, red peppers, jalapeños, roasted garlic, fresh garlic, capers, lemon juice, olive oil and salt.
Step 4
Mix well and transfer to jar. Cool in fridge.
