Fire-roasted peppers and fresh tomatoes cooked in olive oil with cumin and paprika until jammy and fragrant. Taktouka is Moroccan, built for bread, and has been doing this job for centuries. The tortilla is a recent addition. It works.←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
The charring step is what makes this worth doing: 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 effortlessly. Don't run them under water to remove the skin; you'll wash away the smoke you just built. Use sweet paprika, not smoked, since the charred peppers are already bringing the smoke and doubling up gets aggressive. Whole cumin seeds, toasted and ground, beat the pre-ground stuff by a significant margin. This relish improves overnight as the flavors settle.
Into This Topping? Remix It!
Taktouka Relish is a taco topping recipe — the layer that builds on your base and shifts the whole direction of your taco. It can echo what's already there or pull it into completely different territory. Hit remix to see how this recipe pairs with different bases and finishes. The same topping can make a dozen different tacos.Take Taktouka Relish into the Summoning Circle and shuffle it with hundreds of other taco components to create your perfect taco.
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