• Place the bell peppers, tomatoes, hot peppers, and garlic cloves (whole, with skin)
under the broiler, or grill them over an open flame or on a grill.
• Roast until the skins are charred and blistered on all sides.
Step 2
• Transfer the roasted vegetables to a plastic bag or cover with plastic wrap for 10 minutes this helps the skin come off easily.
• Peel off the skin and remove seeds from the peppers and hot peppers.
• Peel the tomatoes and garlic.
Step 3
• Finely chop everything with a knife or mash lightly with a mortar (you want a rustic texture, not a smooth purée).
• Season with salt, cumin, lemon juice, and a generous drizzle of olive oil.
Step 4
• Transfer to a plate and garnish with tuna, olives, and hard-boiled eggs if desired.
Notes
Best served cold or at room temperature, with plenty of olive oil.
