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Ingredientes
- 2 x red bell peppers
- 2 x yellow bell peppers
- 1/4 c. extra-virgin extra virgin olive oil plus
- 1 Tbsp. extra-virgin extra virgin olive oil
- 3 lb ripe tomatoes - (abt 6) peeled, seeded, and diced
- 4 lrg garlic cloves finely chopped
- 1 tsp sugar
- 2 tsp sweet paprika
- 2 tsp salt or possibly to taste Freshly-grnd black pepper to taste
Direcciones
- Halve the peppers lengthwise. Remove the seeds and ribs and place flat on a baking sheet, skin-side up. Place under the broiler and char the skins. Seal tightly in a plastic bag to steam for about 15 to 20 min. Slip off and throw away the skins. Cut the peppers into 1-inch squares.
- Heat 1/4 c. of the oil in a heavy skillet; add in the peppers, tomatoes, garlic, sugar, paprika, salt and pepper. Simmer over a low flame, stirring occasionally, and mash the vegetables with a fork till the liquid begins to evaporate. Continue to cook till the salad thickens and has a saucelike consistency.
- Serve at room temperature, drizzled with the remaining Tbsp. of oil.
- This recipe yields 3 c. (serves 6 as a side dish).
- Comments: Joan Nathan's "The Foods of Israel Today" is full of intensely flavored recipes, such as this salad. Grab a copy now, while so many fresh vegetables are available.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 253g | |
| Recipe makes 6 servings | |
| Calories 151 | |
| Calories from Fat 105 | 70% |
| Total Fat 11.85g | 15% |
| Saturated Fat 1.64g | 7% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 787mg | 33% |
| Potassium 574mg | 16% |
| Total Carbs 11.14g | 3% |
| Dietary Fiber 3.4g | 11% |
| Sugars 7.57g | 5% |
| Protein 2.24g | 4% |
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