How to make it
6 steps. Take it one step at a time.
Place the bell peppers, chili peppers, tomatoes, onion
Place the bell peppers, chili peppers, tomatoes, onion, and unpeeled garlic cloves on a grill or under a broiler set to 400°F (204°C). Roast, turning occasionally, until the skins are charred and blackened on all sides.
20 minTransfer the hot roasted vegetables
Transfer the hot roasted vegetables to a large bowl and cover tightly with plastic wrap or a lid. Let them steam for about 10-15 minutes to loosen the skins.
10 minPeel the charred skins off the peppers, tomatoes, and garlic
Peel the charred skins off the peppers, tomatoes, and garlic. Remove the seeds and stems from the peppers. Do not rinse the vegetables, as this will wash away the smoky flavor.
Using a knife, finely chop the vegetables together or use a mortar and pestle
Using a knife, finely chop the vegetables together or use a mortar and pestle to pound them into a coarse paste. If using a food processor, pulse briefly to avoid turning it into a puree.
Place the vegetable mixture
Place the vegetable mixture in a serving bowl. Add the olive oil, ground caraway seeds, and salt. Mix well to combine.
Garnish the salad
Garnish the salad with chunks of tuna, hard-boiled egg quarters, and black olives. Serve chilled or at room temperature with crusty bread.
A little kitchen wisdom
Traditional preparation uses a mortar and pestle to achieve a coarse, rustic texture rather than a food processor. For the best flavor, grill the vegetables over charcoal.
