Taktouka, delicious pepper and tomato salad

1. Start by toasting the peppers. Place the peppers immediately over a gas flame or under a broiler until the skin chars and blisters. This technique gives the peppers a smokey flavor. Once charred, place the peppers in a bowl, cover with a kitchen towel, and allow to steam for a few minutes. This makes it easy to remove the skin.
2. After steaming, peel off the peppers' charred skin, remove the stems and seeds, and finely cut the flesh. Set aside the chopped peppers.
3. Blanch the tomatoes by making a small "X" incision in the bottom of each one. Place them in a kettle of boiling water for 30 seconds before transferring to a dish of icy water. This makes it easier to peel the skin. Once chilled, remove the tomatoes' skins, cores, and dice into small pieces.
4. In a large skillet, warm a drizzle of olive oil over medium heat. Sauté the minced garlic for a minute, until aromatic and golden.
5. In the skillet, combine the diced tomatoes and the chopped peppers. Stir thoroughly to mix.
6. Sprinkle with paprika powder, cumin, salt, and pepper. Adjust the seasoning to your taste. Mix everything together until the spices are uniformly distributed.
7. Reduce the heat to low and let the mixture simmer for about 20 minutes, allowing the flavors to combine. Stir occasionally to avoid sticking.
8. Remove the Taktouka from the heat after it has thickened. Sprinkle the finely chopped parsley and coriander on top, giving it a last swirl to combine the fresh herbs.
9. Serve the Taktouka warm or room temperature as a side dish or dip. It goes great with crusty toast or as a topping for grilled meats.

Enjoy this delicious creation! BESAHA!