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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Middle Eastern >> Rest Middle Eastern

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Place bell peppers on a cookie sheet and roast in the oven at 350°F until the skins have browned. | 2. Submerge tomatoes in boiling hot water for 10 minutes or until the skin falls off. | 3. Cut tomatoes in half and squeeze out the juice and seeds. | 4. Cut tomatoes in chunks. | 5. Peel the skin from the bell peppers and remove the seeds and stem. | 6. Cut bell peppers in chunks. | 7. Add all ingredients to a soup pot and pour oil over top. | 8. Bring contents to a boil, then turn down to a medium heat. | 9. Cook covered for 2 hours. | 10. Remove cover and cook uncovered until most of the liquid has evaporated. | 11. Stir occasionally to prevent burning. | 12. Refrigerate and serve cold. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
tomato	2			80.4198	17.3796	3.9316	0.8936
red bell pepper	1			-	-	-	-
garlic clove	3		quartered	-	-	-	-
chilies	3			291.4543	72.0	0.0	0.0
hot paprika	1 1/2	1/2		-	-	-	-
olive oil	1/3	cup		636.48	0.0	0.0	72.0
salt	1	teaspoon		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.