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I know Mirj posted this as a request (and not for me) so I know she hadn't made this. By the time the (ripe) tomatoes had spent about 15 minutes in the oven, and then 5 in a paper bag, they had turned to mush, and there was no way I could seed, slice or chop them (steps 5&6). I picked the skin from the pulp, left the seeds in, and just accepted that it (the pulp) formed a part of the dressing over the peppers. This tastes FANTASTIC, so next time, I won't worry that it doesn't seem to be doing what I expected.

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JustJanS October 01, 2002
Matbucha -- Moroccan Grilled Red Peppers & Tomato Salsa