Charred Pepper Salad

Charring peppers over an open flame or in the oven was something I had never thought of until I saw my mother in law do it.  Such an easy and healthy way to cook.  Many dinners I have had in Morocco have included this typical charred green pepper salad.

Filfa Mataysha– (Pepper and tomato in Moroccan Arabic)

2 green peppers (long thin works best) or 1 green bell pepper

1 tomato

parsley

olive oil, salt, vinegar

Char peppers and tomato over open flame, burner, or in the oven. When the skin is all black place in a plastic bag for a few minutes to steam and making it easier to remove the skin. Clean the tomato and pepper chop small. Chop parsley very fine. Combine with olive oil, salt, and a little bit of vinegar.

Variations:

I always add olive oil, vinegar and salt. Parsley is what they normally use in Morocco but cilantro is really good too.

Red bell pepper, tomato,

Red bell pepper, green pepper

Red bell pepper, green pepper, tomato

I like adding charred peppers to regular green salads as well.

Here is the red pepper and tomato version.

 

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