2-3large fresh green peppers roasted, peeled, seeded and chopped
3large cloves of garlic,3 tablespoons chopped finely chopped or pressed
3tbspfresh parsleychopped
3tbspfresh cilantrochopped
1/2tspsalt or to taste
1/4 tspblack pepper
1tbsppaprika
2tspcumin
1pinchcayenne or red pepperoptional
1/4cupolive oil
Instructions
Mix all ingredients together in a large skillet. Cook over medium heat, occasionally stirring, for about 20 minutes or until the tomatoes are very soft. Adjust the heat if necessary to keep the tomatoes and peppers from burning as the liquids evaporate.
Smash the softened vegetables with a spoon and continue cooking for another 10 minutes, or until the liquids are reduced to oil. At this point, the salad should be well-blended and can be stirred away from the sides of the pan.
Serve taktouka warm or cold with crusty bread for scooping up the salad. If desired, it can be garnished with fresh chopped parsley or cilantro and a drizzle of olive oil.