INGREDIENTS

INSTRUCTIONS

a
Peel the tomatoes by plunging them into boiling water and then into
cold water. Cut in half and squeeze the juice out by squeezing the
tomatoes through your hands (I recommend doing this in the bottom of
your sink as they squirt!)  Cut the tomatoes into chunk sized pieces
and put in a medium sized  saucepan. Dice the onions, red and green
peppers. Add the spices and  sliced mushrooms. Dice garlic and add.
Pour oil on top with a free  hand. Cook, uncovered, over a high flame
to bring to a rapid boil.  Then, lower the flame and cook covered,
until most of the liquid has  evaporated. Stir once in a while to
prevent boiling.  Serve cold, as an appetizer. Good eaten with fresh
challah. It is as  spicy as you make it, but naturally sweet due to the
tomatoes. My  kids really love it.  (btw' you can prepare a large
amount and freeze)  Posted to JEWISH-FOOD digest by Helen Ring
<aring@shani.net> on Sep  25, 1998, converted by MM_Buster v2.0l.

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