Salade Juive (Moroccan Confit of Tomatoes and Peppers With Coriander)

1. 1

   Put the peppers on a hot grill, turning them as they get charred, or put them in a 450-degree oven for about 20 minutes.

2. 2

   Using tongs transfer the peppers to a plastic bag and seal it.

3. 3

   When they are cool, peel them, and remove the seeds and stems.

4. 4

   If using fresh tomatoes, bring a pot of water to a boil.

5. 5

   Plunge the tomatoes into the boiling water for a minute or two, remove with a slotted spoon, and cool in a bowl of ice water.

6. 6

   When cool enough to handle, peel off and discard the skin.

7. 7

   Heat the oil in a large frying pan.

8. 8

   Roughly chop the fresh tomatoes or the canned, if using, and peppers, and add them with the wine, coriander seeds, cumin, salt to taste, tomato paste, and chives to the frying pan.

9. 9

   Cook slowly, uncovered, for about 20 minutes, or until most of the liquid is absorbed.

10. 10

    Stir in the hot pepper and the lemon juice and sprinkle with the fresh cilantro.

11. 11

    Serve as a salad or appetizer.

* Per serving · 4 servings · Values may vary.