Soft roasted peppers and tomatoes finished with garlic and olive oil.
Hmiss brings roasted peppers and tomatoes together in a soft, spoonable salad. Green peppers give this version a savoury edge; a little chilli is optional.
- Prep
- 15 minutes
- Cook
- 35 minutes
- Rest
- 10 minutes
- Total
- 1 hour
- Serves
- 4 side
- Difficulty
- Easy
The recipe
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Before you start
Blister the peppers and tomatoes, allow the peppers to steam briefly, then peel and chop. Reduce everything in a frying pan until the salad is soft and no longer watery.
Ingredients
Quantities change with servings; cooking times stay the same.
Equipment
- Metal roasting tray paid link
- Bowl and cover paid link
- Frying pan paid link
- Knife and chopping board paid link
Method
Heat the oven grill to high. Put the peppers, tomatoes and optional chilli on a metal tray. Grill for 15–20 minutes, turning as necessary, until the pepper skins are blistered and the tomatoes soften. Remove the tomatoes earlier if ready.
Transfer the peppers to a bowl, cover and leave for 10 minutes. Remove skins, stalks and seeds. Peel the tomatoes, retaining their juice. Chop all the flesh.
Warm the oil in a frying pan over medium-low heat. Stir the garlic for 30 seconds, then add the tomatoes and their juice. Cook for 5 minutes.
Add the peppers, optional chilli and salt. Cook for 10–15 minutes, stirring, until tender and thick enough to mound on a spoon. Taste and serve warm or at room temperature.
Chef’s notes
Blister the skin without burning the pepper flesh. Peel with your fingers or a small knife; rinsing the peeled peppers washes away their roasted juices.
Tips and variations
Use half red and half green peppers for a sweeter variation. Grill strength varies, so turn the vegetables when the skins darken rather than relying only on the clock.
Serve with
Spoon into a shallow dish and serve with bread. This batch makes a side dish rather than a complete main meal.
Storage
Refrigerate in a covered shallow container within 2 hours, or within 1 hour above 32°C. Keep at 4°C or below and use within 2 days. Do not store this fresh garlic-and-oil mixture at room temperature.
Nutrition per serving (estimated)
Nutrition has not been calculated. Values depend on portion size and ingredients used.
Allergens
No major allergens are intentionally included in the salad. Bread served alongside may contain wheat/gluten.
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Questions
Should hmiss be smooth? Keep a little texture by chopping or mashing, rather than blending.
Can I roast the vegetables in advance? Yes. Refrigerate promptly and finish the salad the following day.
Sources and recipe context
This is an editorial adaptation informed by the sources below. Quantities and timings are written for this version; Sixto Carreon has confirmed kitchen testing of all ten recipes in this batch.
Soulef, Amour de Cuisine: hmiss
The featured image is adapted from a licensed photograph with an AI-assisted champagne background. It is a serving example, not a Sixto kitchen-test photograph. The photograph illustrates a chunky green-pepper serving. Photographer, licence and edit details appear in Editorial Standards.
