Chouchouka

Roast and peel the peppers [I do this by first removing the stem and then slicing the peppers in half the long way. Place them open side down on a cookie sheet -under the broiler. Once the skin turns black remove them and place in a ziplock bag. One at a time remove a pepper from the bag and take the skin off. Always keep the ziploc sealed. After all peppers are peeled you should add the juice in the bag to the pot.] Blanch the tomatoes and then peel. Chop all into small size pieces. In a fry pan brown garlic and onion in oil, transfer to a sauce pot. Add tomatoes and peppers. Salt & pepper and a small amount of crushed pepper to taste. Stew at low flame for 2 hours. Mix occasionally. When it is done you will notice a change in color and consistency. Let sit then refrigerate. This should be served warm over fresh crusty french bread. *Note The ingredients are approximate. Everyone loves this so much that I make it in huge batches and freeze leftovers. I will fill a large pot with plum tomatoes and buy two bags of red and green peppers. We like a lot of garlic and onion as well. It is a lot of work, but well worth it! Recipe by: Guy Sasson Posted to MC-Recipe Digest V1 #989 by Gr8seeksM8 <Gr8seeksM8@aol.com> on Jan 7, 1998