Ingredients
Method
- Roast the Vegetables: Char the sweet bell peppers, hot chili peppers, and tomatoes over an open gas flame, an outdoor grill, or under a oven broiler until the skin is blistered and blackened on all sides.
- Steam and Peel: Transfer the hot roasted peppers and tomatoes into a sealed plastic bag or covered bowl for 10 minutes. The steam will loosen the skin so you can easily peel them without washing with water (to preserve the smoky flavor). Remove seeds and stems.
- Chop the Ingredients: Finely chop the peeled peppers, tomatoes, and garlic cloves using a sharp knife or a traditional wooden mortar and pestle (do not use an electric blender to maintain the authentic texture).
- Simmer to Reduce: Heat the chopped mixture in a skillet over medium-low heat with a pinch of salt for 5 to 10 minutes to allow any excess juices from the tomatoes to evaporate.
- Finish and Serve: Transfer the Hmiss to a serving plate, create light grooves on top with a spoon, and pour a very generous amount of Extra Virgin Olive Oil over the surface. Serve warm or cold with fresh Algerian Kesra.
Notes
Servings: 4 servings
📊 Nutrition Facts (Per Serving):
Calories: 135 kcal
Protein: 2 g
Carbohydrates: 9 g
Fat: 11 g
Fiber: 3 g
Roasting Tip: Char the peppers and tomatoes thoroughly over an open flame or under a broiler to achieve that signature smoky flavor.
Peeling Trick: Place the hot roasted peppers in a sealed plastic bag or covered bowl for 10 minutes. The steam will make the skin slip off effortlessly without rinsing with water, preserving the flavor.
Serving Suggestion: Always finish with a generous drizzle of high-quality Extra Virgin Olive Oil and serve warm or at room temperature with fresh Algerian Khobz Ed-Dar or traditional Kesra.