Moroccan Tomato & Red Pepper Salad

Ingredients:

3 red bell peppers
4 ripe tomatoes
½ bunch of fresh, chopped cilantro
2 garlic cloves, finely chopped
Salt & Pepper

Method:
Preheat the broiler. Place the red bell peppers on a baking sheet and cook under the broiler for 15 minutes, turning occasionally. Add the tomatoes and broil, turning occasionally, for an additional 5-10 minutes, or until the skins of all are charred and blistered. Remove from the heat and let cool.

Peel and seed both the bell peppers and tomatoes and thinly slice the flesh. Place in a bowl, mix well and season with salt and pepper. Sprinkle with the cilantro and garlic, cover with plastic wrap and chill in the refrigerator for at least 1 hour. Just before serving, drain off any extra liquid.

FYI: sometimes Mumm Farms has already roasted red bells