Peppers first arrived from the New World in the port of Naples, then a Spanish city, in the early 16th century. They were spread around the Mediterranean by so-called Turkish merchants, mostly Sephardic Jews, who sold the seeds as they sold spices. Eventually, Jews who had migrated south to North Africa to escape the Inquisition in Spain began adding them to the colorful potpourri of salads served as a first course at Friday night dinners, mostly followed by meat or fish couscous and fresh fruit for dessert. In those days before freezers and canning, a way of preserving the peppers was to cook and marinate them in olive oil with garlic and lemon juice.
Tunisian Roasted Red Pepper Salad
April 07, 2021
Ingredients
- 6red peppers (or a combination of red, yellow, and orange peppers)
- 3cloves garlic, minced
- Salt and freshly ground pepper to taste
- ⅓cup extra virgin olive oil
- 3tablespoons lemon juice
- 2tablespoons parsley or cilantro to taste
Yield: 4-6 servings
Preparation
- Step 1
Preheat the oven to 450 degrees and line a rimmed baking sheet with parchment paper. Put the peppers on the baking sheet and bake in the oven for about 20 minutes, turning with tongs when blackened on one side. When roasted, remove the peppers and put in a paper bag sealed tight for about 30 minutes. Then gently peel off the outer skin, remove the seeds and membranes, and slice into long strips, about 1/2-inch wide.
- Step 2
Mix the peppers with the garlic, sprinkle with salt and pepper, and cover with the olive oil. Let marinate overnight. Just before serving, add the lemon juice and sprinkle with the parsley or cilantro.