- Pote

Ingredients:

Marinated peppers, Spanish style.  Makes enough for a large side dish; make the day before serving.  Ingredients:  Fresh red peppers, cut into wide strips, with seeds removed; 1 medium to large tomato, sliced; olive oil; vinegar; 1 Tb. cumin; 4-5 garlic cloves.  (Optional: can of tuna, olives, and chopped hard boiled egg).  A cookie sheet with rounded edges, filled with a shallow level of water.

Preparation:

Brush the peppers with olive oil. Place the peppers on the cookie sheet filled with shallow water, and add the tomato slices.  Roast the peppers and the tomato at 350 degrees for about two hours.  Check the oven occasionally to make sure the peppers don’t burn.  Leave the cookie sheet to cool.  When the peppers are cool, take the skins off.  Keep the “sauce” of the water mixture with the tomato, which should have basically dissolved into the water.  At this point, you may can some of the peppers if you have made enough; follow safety instructions from a cook book to can the peppers.  Mash the garlic and cumin with a mortar and pestle and use a spoon to add it to the water mixture until dissolved.  In a bowl, mix the peppers, water based sauce, and salt, oil and vinegar to taste.  Let sit over night in the refrigerator.  Serve on a platter, garnished with tuna, eggs, and olives if desired.