If you want a less-spicy dip, replace the jalapeño and Anaheim peppers with green bell pepper and add some extra red bell pepper. (Serves 4)
1 fresh red bell pepper
2 fresh jalapeño peppers
1 fresh Anaheim pepper
4 large ripe tomatoes, peeled
6 Tbs. olive oil
8 garlic cloves, finely chopped
2 Tbs. Moroccan Poivron Rouge
1/2 tsp. sea salt
1/4 ground black pepper
In a small bowl, mix the Moroccan Poivron Rouge plus 2 tablespoons olive oil. This will make a paste that will help thicken the tomato sauce.
Place peppers directly over the burner of a gas stove or on a hot grill.
Cook, turning often, until the skin is blackened and charred.
Remove from heat and place in a paper bag. Allow to cool.
Once cooled, peel, stem and seed the peppers. Do not rinse the peppers off as you will wash away the flavor.
Heat the olive oil in a sauté pan and add the chopped garlic.
Sauté for 3 minutes and add peeled tomatoes.
Lower the heat and cook for 45 minutes, until tomatoes are soft.
Add spices: poivron rouge, salt and black pepper.
Add the roasted peppers and mix well.
Cover and cook for another 45 minutes, stirring every 20 minutes to prevent burning.
Serve with pita wedges.