To achieve the perfect result, follow these five steps meticulously:​Professional Roasting: Start by roasting bell peppers, tomatoes, and garlic over an open flame or in a very hot oven until the skin is charred and blackened; this is the secret behind the smoky flavor that defines our dish.​Steaming and Peeling: Place the roasted vegetables in a plastic bag or cover them for several minutes; the trapped steam makes peeling the blackened skin incredibly easy.​Manual Chopping: To maintain the original texture, avoid using an electric blender. Use a sharp knife to chop the peppers and tomatoes into very small cubes, which preserves the dish's rustic appeal.​Seasoning with Olive Oil and Garlic: Add minced garlic, a generous amount of premium extra virgin olive oil, and a pinch of salt. High-quality olive oil is the "backbone" of the flavor in this dish.​Final Touch: Let the Hmiss cool slightly in the refrigerator before serving, as the flavors of the peppers and garlic become more pronounced once they have blended thoroughly.