Ingredients
- 4 large tomatoes
- 2 large red peppers
- 1-4 small jalapeño peppers
- 5 cloves of garlic, separated (3 roasted, 2 fresh - minced)
- 2 tablespoons capers, coarsely chopped
- 3 tablespoons fresh lemon juice
- 5 tablespoons olive oil
- 1 ½ teaspoons salt
Preparation
Step 1
Place the tomatoes, red peppers, jalapeños, and 3 garlic cloves on a large sheet pan. Broil in the oven turning frequently until charred on all sides (30-40 minutes total). Remove garlic first (around 10 minutes), then tomatoes and jalapeños (around 25 minutes) and finally red peppers (around 35-40 minutes). Let cool in plastic bag or tupperware container.
Step 2
Peel the tomatoes, red peppers and jalapeños carefully, without washing. Remove seeds and stems and dice finely.
Step 3
Combine tomatoes, red peppers, jalapeños, roasted garlic, fresh garlic, capers, lemon juice, olive oil and salt.
Step 4
Mix well and transfer to jar. Cool in fridge.
