Name: Moroccan Pepper Salad (Salade Cuite)
Yield: Yield: 4 to 6 servings.
Cuisine: Canadian
Ingredients: salt and freshly ground black pepper to taste; few drops hot sauce (optional); 1 medium onion, cut in chunks; 1 Tbsp olive oil; 1 cup tomato sauce; 1 to 2 Tbsp sugar (or to taste); 2 cloves garlic; 8 Italian plum tomatoes; 6 roasted red peppers

Preparation info

Yield:
4 to 6
servings.

Difficulty
Easy

Appears in

The New Food Processor Bible

By Norene Gilletz

Published 2011

About

My daughter-in-law Ariane prepares this dish for me whenever I visit Montreal. She roasts and peels the peppers first, but my son Doug, who is a chef, omits this step (see Variation). Either way, it’s delicious.

Ingredients

6 roasted red peppers
8 Italian plum tomatoes
2 cloves g

Method

Prepare roasted peppers as directed. Peel and remove seeds, then cut into strips. Set aside.

Bring water to a boil in a large saucepan. Cut an X in the bottom of each tomato. Drop into boiling water for 30 seconds; plunge into cold water immediately. Peel tomatoes, cut in half and squeeze gently to remove seeds. Set aside.

Steel Blade: Drop garlic through feed tube while