2 green bell peppers- roasted and peeled
1 red bell pepper- roasted and peeled
1 anahiem chili- roasted and peeled
3 roma tomatoes- roasted and peeled
1.5 tsp minced garlic
2 tbs lemon juice
2 tbs good olive oil
1/4 tsp kosher salt or coarse sea salt
To make the slata meshuja, roast the peppers and tomatoes until the skins are charred. Let them cool and remove the skins. Coarsely chop everything, then add lemon juice, salt, olive oil and garlic and mix well.
To see a recipe used with this salad click here.