4 tomatoes - skins removed and chopped up
2 large green peppers
1 large clove of garlic, finely chopped or pressed
1 teaspoon salt)
1/2 teaspoon black pepper
1 tablespoon paprika
2 teaspoons cumin
1/4 teaspoon turmeric
1/3 cup olive oil
Traditionally these are roasted over an open gas flame until the outside is completely black. My mother in law then tosses them into a plastic bag that is sealed until the steam inside loosens the skins and it can easily be pulled away from the flesh. On gas stoves in the US this works great. This is how I generally roast these peppers. You could also do them under the broiler of an oven on a cookie sheet but make sure to watch carefully and turn them often so that they do not catch on fire. To Remove Tomato Skin: If you are good at peeling these with a paring knife go ahead, unfortunately I am not so good. Instead place a pot of water on high until boiling and score each tomato with an X. Once water is boiling put the tomatoes in and cook for 2-3 minutes. The skins will become loose and peel right off. You do not have to peel the tomatoes if you don't want for this recipe. Once the skin of the vegetables is removed, chop both the tomatoes and peppers into small pieces. In a large pan pour 2/3 of the olive oil and bring to medium heat. Sauté the garlic for 1-2 minutes and then add the green peppers and tomatoes. Add the spices to the tomatoes and peppers. Continue to cook on medium high stirring occasionally until the the tomatoes are very soft and can easily be mashed. This may take less time depending on whether or not the tomatoes were soft from removing the skins. Mash the tomatoes with a fork or spoon and continue cooking until the liquid is reduced. If it becomes to dry add the leftover oil. Once it has reached a consistency you like remove from heat.