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5 from 14 votes
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đŸ‡©đŸ‡¿ Algerian Tomato Pepper Salad- Ifelfel Th’Tomatiche, Hmiss or Ch’lita

Cuisine Algerian
Keyword Ifelfel, Hmiss, Ch'lita
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings 8
Author LDS's Mom

Ingredients

  • 9 medium green peppers (anaheim peppers used in this recipe)
  • 3 chilli peppers or any other spicy peppers(optional)
  • 6 Medium tomatoes or 4 big ones
  • Extra virgin olive oil
  • Salt

Instructions

  1. Place peppers and tomatoes in a baking sheet, lined with aluminum paper (for easy clean up).

  2. Spray the peppers and tomatoes with vegetable oil (about 2 tablespoons).

  3. Bake in a 400°F preheated oven for about 30 to 40 minutes.

  4. Flip the peppers and tomatoes over after the first 15 to 20 minutes of baking.

  5. Take out from the oven and place peppers in a ziploc bag (it makes it easy to peel off the outer skin). Set aside for about 5 minutes.

  6. Peel off the outer skin of both tomatoes and peppers.

  7. Remove the seeds and the internal rib of the peppers.

  8.  Use a wooden mortar and pestle to mash the peppers and tomatoes.

  9. First mash the peppers, then the tomatoes.

  10. Mix tomatoes and peppers well and add salt to taste.

  11. Drizzle with 2 to 3 tablespoons olive oil.

  12. Serve warm or cold with Algerian traditional bread or any other type of bread.

Recipe Notes

  • This salad tastes much better when it served in a wooden dish or earthenware.