Momi's Tomato and Pepper Hot Sauce
(1 ratings)Posted by:eliec
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: 25 minutes Cook Time: 2 hours |
| Sephardic Parve Salad |
- Recipe
- Comments
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
- 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.
- 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).
- Slice peppers and remove bell pepper seeds. Leave some Hungarian pepper seeds -- the more you leave the hotter the sauce.
- Add peppers and to tomatoes and cook for an additional 30 minutes.
- Serve cold or hot, but we've always enjoyed it cold.
