Kotcha Salad (Cooked Pepper and Tomato Salad)

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   1.

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   Rinse the bell peppers and place them, whole, on a baking sheet covered in tin foil.

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   Bake at 400 degrees F for about 40 minutes, flipping them after 20 minutes.

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   They should be slightly blackened but not burnt.

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   Let cool.

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   Once cooled, peeled (the skin should come off very easily if theyre cooked enough) and seed them.

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   Cut them in thin strips.

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   2.

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   Peel and halve the garlic.

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    In a skillet over medium heat, cook the olive oil for 2 minutes.

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    Add garlic and cook for 2-3 minutes, until fragrant.

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    Add tomatoes, simmer for about 15 minutes, stirring occasionally, breaking them against the side of the skillet as they cook.

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    3.

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    Add the pepper strips to the pan, then the Spigol (or turmeric), sugar and salt.

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    Simmer for about 20-30 minutes uncovered, stirring occasionally, until it reaches desired consistency.

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    Adjust seasoning (sugar and salt.)

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    Serve at room temperature.

* Per serving · 4 servings · Values may vary.