Algerian Flafla (Bell Pepper Salad)
A roasted bell pepper salad from Algerian cuisine featuring roasted peppers, onions, garlic, tomatoes, and olive oil. Smoky, bright, and refreshing, best served as a side dish.
Pasos
- 1
Preheat the oven to 450 degrees F (230 degrees C). Place the whole peppers on a foil-lined baking sheet.
- 2
Bake until the skin is blistered and the peppers are soft, 30 to 45 minutes, turning once if necessary.
- 3
Remove peppers from the oven and let cool for about 10 minutes. Peel off the skin and remove the stems and seeds. Chop the roasted peppers into half-inch pieces.
- 4
Heat the olive oil in a skillet over medium heat. Stir in the onion and cook until softened and translucent, about 5 minutes.
- 5
Add the garlic, salt, and pepper; stir in the chopped peppers and tomatoes. Cook over medium heat, stirring occasionally, until the tomato is soft and the mixture is well incorporated, about 5 minutes.
