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Momi's Tomato and Pepper Hot Sauce
Ave. Rating is 0 (0 ratings) Add Your Comments and Ratings

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My father make's this at every opportunity and it has proven to be very popular among family and friends. It goes great accompanied with fresh French bread, or as a topping to Boullettes de Poisson or meatballs. I posted a similar recipe for Matbucha, but my father insists they are different!

Serves: 10-12

Prep Time:
Cook Time:
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Sephardic Parve Salad

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Ingredients

3 26 oz. cans diced tomatoes
2 lbs. Hungarian peppers
2 large green bell peppers
2 large red bell peppers
2 large yellow bell peppers
3 tbl. olive oil
1/2 head garlic, sliced
Pinch of salt
Pinch of ground black pepper
Pinch of cumin (say 1/4 tsp.)

Directions

  1. Saute garlic on olive oil, the add diced tomato and cook on high heat for 10 minutes. Lower heat then cook an additional 80 minutes.
  2. Roast peppers until seared on all sides and place in a paper bag to cool. Once peppers are cool enough to handle, remove skins (should come off easily).
  3. Slice peppers and remove bell pepper seeds. Leave some Hungarian pepper seeds -- the more you leave the hotter the sauce.
  4. Add peppers and to tomatoes and cook for an additional 30 minutes.
  5. Serve cold or hot, but we've always enjoyed it cold.

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Jun 11, 2010 (report abuse)


 

 

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