Matbucha—Moroccan Tomato and Pepper Salad

Ingredients:

• 6 medium tomatoes, ripe, cored and chopped into 1-inch pieces

• 4 to 6 cloves garlic, peeled and finely chopped

• 1 small green jalapeño pepper, seeded and diced, or 2 medium green bell peppers, chopped

• 1/3 cup canola oil, or olive oil

• 2 tablespoons paprika

• 1 1/2 teaspoons kosher salt, or sea salt

• 1/2 to 1 teaspoon freshly ground black pepper

Instructions:

1. Place the tomatoes, garlic, and peppers in a heavy-bottomed 3-quart saucepan.

2. Set over medium heat and cook, uncovered, for 20 minutes, stirring frequently with a spoon.

3. When the vegetables are nice and soft, add the oil, paprika, salt, and pepper.

4. Cook, stirring frequently, for another 10 minutes.

5. When the mixture is well blended and most of the liquid has evaporated, the matbucha is ready.

6. Cool and store in a covered container in the refrigerator.

Salade De Chou Rouge