Note: Cooked hot peppers can burn your skin. Hold by the stem and use a knife and fork.


  • 10 straight hot peppers [mixture of red and green]
  • 2/3 ripe tomatoes
  • 2 tablespoon olive oil
  • 6 sliced garlic teeth
  • juice from whole lemon
  • salt to taste


On each hot pepper make a small X with a knife to keep the peppers from exploding and then roast on all sides on a barbeque or stove fire. Repeat with tomatoes. Place all the cooked vegetables in a plastic bag for 1 hour. When cooled, carefully peel and dice the peppers and grate the tomato. Add all the other ingredients and mix well. Chill overnight for best taste.