Morocco's vibrant answer to fresh salsa. This chunky relish combines fire-roasted peppers with fresh tomatoes in a dance of smoky sweetness and aromatic spice.←Back to Taco Topping Recipes
2 whole red bell peppers
1.5 cups Roma tomatoes, diced
0.5 cup white onion, finely diced
3 whole garlic cloves, minced
1 tsp ground cumin
1 tsp sweet paprika
2 tbsp extra virgin olive oil
2 tbsp fresh lemon juice
0.75 tsp kosher salt
0.25 tsp black pepper, freshly ground
2 tbsp fresh parsley, chopped
Char the red peppers over an open flame, under the broiler, or on a grill until the skin is completely blackened and blistered on all sides.
Immediately place the charred peppers in a sealed plastic bag or covered bowl and let them steam for 10 minutes—this makes peeling effortless.
Peel away the charred skin, remove seeds and stems, then cut the peppers into thin strips—think elegant julienne, not whatever happened to your last relationship.
In a mixing bowl, combine the diced tomatoes and onion with the roasted pepper strips.
In a separate small bowl, whisk together olive oil, lemon juice, minced garlic, cumin, paprika, salt, and black pepper.
Pour the dressing over the vegetables and toss gently to combine.
Let it rest for 20 minutes so the flavors can get properly acquainted, then fold in the fresh parsley right before serving.
Chef's Notes
Taktouka is what Moroccans have been putting on bread for centuries while the rest of us were still figuring out that vegetables could taste good. The charring step is where the magic happens, and there are multiple paths to enlightenment here: hold the peppers directly over a gas flame with tongs, blister them under a screaming hot broiler, or throw them on the grill. You want the skin completely blackened and peeling away from the flesh. It looks like you've ruined them. You haven't. The steaming step afterward (sealed in a bag or covered bowl for 10 minutes) loosens the skin so it slides off like a snake shedding, which is exactly as satisfying as it sounds. Don't run them under water to remove the skin or you'll wash away all that smoky goodness you just created. Use sweet paprika here, not smoked, since the peppers are providing smoke already and doubling up gets aggressive. Whole cumin seeds toasted and ground smell roughly 400% better than the pre-ground stuff that's been sitting in your spice drawer since the previous administration. This relish improves overnight as the flavors commune in the refrigerator, contemplating their transformation from humble vegetables into something transcendent.
Into This Topping? Remix It!
Take Taktouka Relish into the Summoning Circle and shuffle it with hundreds of other taco components to create your perfect taco.
Community Ratings
No ratings yet
No reviews yet. Be the first to review this recipe!
