B'nai Emet -> Departments -> Women's League -> Recipes -> Passover

Moroccan Roasted Pepper Salad (Pareve)

This was one of the recipes featured by Zehorit Heilicher in her Festival of Jewish Awareness class The Colorful World of Jewish Cuisine: Appetizers from Around the Jewish World—Ethiopia, Iraq, Morocco, Turkey. It is suitable for Pesach.

Serves 6

4 large sweet, colorful peppers
2 medium jalapenos
½ c. olive oil
1 medium lime, juiced
4 large cloves garlic, crushed
1 t. ground cumin
Salt and pepper

Roast peppers over fire of gas stove, or broil in oven until evenly charred. Place in brown paper bag, seal and cool. Peel peppers, but do not rinse. Slice peppers and toss gently with rest of ingredients. Chill. Serve cold or at room temperature.

[ Up ] [ Charoset ] [ Passover 2001 Recipes ] [ Moroccan Roasted Pepper Salad (Pareve) ] [ Pesach Apple Crisp ] [ Pesach Sweet and Sour Meatballs ] [ Three Colored Fish Loaf ] [ Haroset: Have it your way! ]

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