Moroccan Roasted Pepper and Tomato Salad (Taktouka)
Learn how to make authentic Moroccan roasted pepper and tomato salad (taktouka). This smoky, flavorful Moroccan cooked salad is ready in 30 minutes and perfect as a dip or side dish.
Ingredients
- 4 large red bell peppers (about 1.5 pounds)
- 4 medium ripe tomatoes (or one 14.5-oz can of diced tomatoes)
- 4 cloves garlic minced
- ¼ cup extra virgin olive oil
- 1 tsp sweet paprika
- 1 tsp ground cumin
- ½ tsp cayenne pepper
- 1 tsp salt
- ½ tsp black pepper
- 1 tbsp tomato paste (optional)
- 2 tbsp fresh lemon juice
- 2 tbsp fresh cilantro or parsley chopped
Instructions
Roast the Peppers
- Preheat broiler to high. Place whole peppers on a foil-lined baking sheet 4 inches from heat. Broil for 12-15 minutes, turning every 3-4 minutes, until skin is blackened and blistered all over.
Steam and Peel
- Transfer charred peppers to a bowl, cover tightly with plastic wrap, and steam for 10 minutes. Peel off skins with your fingers, remove stems and seeds, then roughly chop.
Prepare Tomatoes
- If using fresh tomatoes, score an X on bottom, blanch for 30-60 seconds, transfer to ice bath, then peel and chop. If using canned, drain slightly and chop if needed.
Cook Aromatic Base
- Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for 1 minute until fragrant. Add paprika, cumin, cayenne, salt, and pepper. Stir for 30 seconds to toast spices.
Simmer the Salad
- Add chopped tomatoes and tomato paste (if using). Cook for 5 minutes, breaking up tomatoes. Add roasted peppers, reduce heat to medium-low, and simmer for 10-15 minutes until mixture is chunky and jam-like.
Finish and Serve
- Remove from heat, stir in lemon juice and most of the fresh herbs. Let cool to room temperature. Transfer to serving bowl, drizzle with olive oil, garnish with remaining herbs, and serve.