Finally, a perfect salad cuite.

The mysterious Sephardic salade cuite has been reproduced in my kitchen today! I had almost given up on this savoury tomato and pepper salad but I thought I would give it one more chance.

I am very happy that I did. It turned out perfectly and the secret ingredient is patience.

I am posting the recipe here before I forget what I did. I wonder what the Jittery Cook and Norene have to say about this salad.

Caryn’s Salad Cuite Ashkenaz Style

  • 1 can of diced tomatoes
  • 2 TBSP sugar
  • 2 red peppers whole
  • 2 green peppers whole
  • 3 large garlic cloves minced
  • salt and pepper to taste
  • 1 TBSP Paprika
  • 1/4 cup canola or olive oil

Cook the peppers in the oven or on the BBQ (I used the BBQ because my oven was busy with Apple Cake, Broccoli and Lukshen Kugels) until they are totally black. Let them cool and then peel off the blackened skins. Remove all seeds. Chop them up and set aside.

Heat a TBSP of canola oil and toss in the garlic. Cook for about a minute. Dump the tomatoes in and bring to a boil. Add the sugar.

Toss in the peppers and the rest of the oil into the pot. Now is a good time for the paprika, salt and pepper. Get a good boil going and then turn the heat down, to just below the medium setting.

Here is where the patience comes in. You have to stir the mixture so it doesn’t burn. Do this every 5 minutes or so while the recipe reduces. It took about 2 hours to get to the right consistency.

Let the recipe cool down and then transfer it to a container and store in the fridge. Serve cold.

If you like it spicy add some tabasco sauce or hot pepper flakes along with the other spices.

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