Mechouia (Tunisian Salad)

• 2 large red peppers, halved
• 1 fresh red chili or 1 jalapeno pepper, halved
• 3 plum tomatoes, halved and seeded
• 4 garlic cloves, unpeeled
• 2 teaspoons dried ground coriander
• 1 teaspoon caraway seed
• 14 teaspoon cinnamon
• 2 tablespoons lemon juice
• 2 tablespoons olive oil
• salt & freshly ground black pepper, to taste
• 2 tablespoons capers

1. Place peppers, chili and tomatoes cut side down on baking sheet with garlic cloves.
2. Broil until skins of peppers and tomatoes are charred and garlic cloves are softened.
3. Remove vegetables as they are ready.
4. Cool slightly, then skin and seed all vegetables.
5. Dice peppers and place in bowl.
6. Puree tomatoes, chili, garlic, coriander, caraway seeds and cinnamon in food processor.
7. Stir in lemon juice and olive oil.
8. Season well with salt and pepper.
9. Toss grilled peppers with tomato dressing.
10. Garnish with capers.

red peppers, red chili, tomatoes, garlic, ground coriander, caraway seed, cinnamon, lemon juice, olive oil, salt, capers

Taken from www.food.com/recipe/mechouia-tunisian-salad-503351 (may not work)