Salade Cuite (Cooked Pepper and Tomato Salad) — Jewish Food Society
Photographer: Armando Rafael. Food Stylist: Judy Haubert. Prop Stylist: Vanessa Vazquez.
Ingredients
- 5 tablespoons olive oil
- 6 large bell peppers (mix of red, yellow and orange), thinly sliced
- 3 cloves garlic, minced
- 4 28 ounce cans crushed tomatoes
- 1-2 hot red peppers (or 3 small dry cayenne peppers), minced
- 1 teaspoon salt
- 2 tablespoons olive oil
- 1 teaspoon cayenne
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