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Moroccan Roasted Peppers
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This is a great recipe. It goes well alongside fish. Some variations include some hot peppers as well as slow cooking on a low flame (1-2 hours).

Serves: 4-6

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Sephardic Parve Salad

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6 green peppers
4 cloves garlic (adjust to taste)
1 28-ounce can tomatoes (chopped or crushed)
1/2 tsp. paprika
1/8 tsp. cayenne pepper (adjust to taste)
Oil for sautéing
Salt and pepper to taste


  1. To roast peppers: Turn oven to broil. Wash peppers and place on large sheet of aluminum foil in oven. As soon as peppers turn black, turn over. Be very careful not to overcook - peppers will blacken very quickly. Place peppers in a paper bag on a plate and allow to cool before peeling.
  2. Mince garlic and sauté in oil until light brown.
  3. Add the crushed tomatoes and peppers. Add salt, pepper, paprika, and cayenne pepper.
  4. Mix until blended (about 3 minutes).
  5. Serve at room temperature.

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